Easy Chicken [or leftover turkey!] and Rice Soup

Chicken and Rice

Thanksgiving leftovers are pretty much the best. Turkey leftovers for dayyyys are almost as good as the big ol’ Thanksgiving meal — almost!

I’ve been making this Chicken and Rice Soup all Fall, and now into Winter which is just around the corner! It’s a super simple recipe and a family favorite! If you like chicken noodle soup, then you’re bound to love my Chicken and Rice soup, and who doesn’t love chicken noodle soup, right?

Soup Pot Chicken and Rice Soup

So, if you’re in need of some Turkey Day leftovers ideas, I’ve got you covered! Just swap the chicken in this soup for turkey, and voila — Turkey and Rice Soup.

I like my soup to be loaded with veggies, hence the large amounts of veggies in my recipe. If you’re not sure you’d like that many veggies then feel free to cut it down a bit, but if you’re a veggie lover like me, then load up! You could also make this soup with chicken breasts if you’d like, but I’m a much bigger fan of chicken thighs because of the added juiciness and flavor. Please just make sure to always by your meat and poultry organic if possible. 

Celery and Carrots

Alright, alright. I know you’re probably just about to get ready for the big Thanksgiving holiday, or just finished up, so I’ll get you right to the recipe.

Cooking Chicken for Chicken and Rice Soup

 

Check it out below!

 

Easy Chicken [or leftover turkey!] and Rice Soup

servings: about 8

INGREDIENTS

  • 2 Tbsp olive oil
  • 8 chicken thighs [or leftover turkey meat cut into bite-sized pieces]
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8-10 carrots, chopped into coins
  • 8-10 stalks celery, chopped
  • 8 cups low-sodium chicken broth
  • 1.5 cups brown rice or other whole grain (i.e. quinoa, buckwheat, bulgur)
  • 2 tsp herbs de Provence [or mixture of your favorite herbs – rosemary, thyme, oregano, etc.]
  • ¼ tsp black pepper
  • Sea salt to taste

 

DIRECTIONS

Heat olive oil in large soup pot on medium heat. Add chicken thighs and season with a pinch of sea salt and black pepper. Cook 5-8 minutes per side until cooked through. Remove chicken and set aside [once chicken has cooled, cut into bite sized pieces — or if using leftover turkey, just cut the turkey into bite-sized pieces]. To the same pot add onions and garlic. Cook for about 3 minutes. Add carrots, celery, black pepper and herbs de Provence. Stir and cook for 5-8 minutes until veggies begin to soften slightly. Add broth, cooked chicken or turkey and brown rice to soup pot with veggie mixture. Stir. Bring soup to a boil, cover, reduce heat to low and simmer for about 30 minutes until rice is cooked through. Enjoy!

Chicken Veggie and Rice Soup

Easy Chicken [or leftover turkey!] and Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: about 8
Ingredients
  • 2 Tbsp olive oil
  • 8 chicken thighs [or leftover turkey meat cut into bite-sized pieces]
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8-10 carrots, chopped into coins
  • 8-10 stalks celery, chopped
  • 8 cups low-sodium chicken broth
  • 1.5 cups brown rice or other whole grain (i.e. quinoa, buckwheat, bulgur)
  • 2 tsp herbs de Provence [or mixture of your favorite herbs - rosemary, thyme, oregano, etc.]
  • ¼ tsp black pepper
  • Sea salt to taste
Instructions
  1. Heat olive oil in large soup pot on medium heat.
  2. Add chicken thighs and season with a pinch of sea salt and black pepper.
  3. Cook 5-8 minutes per side until cooked through.
  4. Remove chicken and set aside [once chicken has cooled, cut into bite sized pieces -- or if using leftover turkey, just cut the turkey into bite-sized pieces].
  5. To the same pot add onions and garlic. Cook for about 3 minutes.
  6. Add carrots, celery, black pepper and herbs de Provence.
  7. Stir and cook for 5-8 minutes until veggies begin to soften slightly.
  8. Add broth, cooked chicken or turkey and brown rice to soup pot with veggie mixture. Stir.
  9. Bring soup to a boil, cover, reduce heat to low and simmer for about 30 minutes until rice is cooked through.
  10. Enjoy!

 

Did you try this recipe? Let me know in the comments below!

 

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Angela Freed

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