Chicken Soup with Rice

This easy chicken soup uses shredded rotisserie chicken, white rice, vegetables, ginger, turmeric, and herbs. Everything cooks in one pot, and frozen peas go in at the end so they stay green instead of turning to mush.

What You’ll Need

• 1 tablespoon avocado oil or olive oil

• 6 cloves garlic, minced

• 1 yellow onion, diced

• 2 large carrots, thinly sliced

• 2 celery stalks, roughly chopped

• 1 tablespoon freshly grated ginger

• 1 teaspoon turmeric

• 6 cups chicken broth

• 1 rotisserie chicken, shredded

• 1 teaspoon rosemary

• 1 teaspoon thyme

• 1/2 teaspoon salt

• Black pepper, to taste

• 1/2 cup uncooked white rice

• 2/3 cup frozen peas

• Additional chicken broth, if needed

Equipment

• Large pot with a lid

• Cutting board

• Knife

• Wooden spoon

• Measuring cups and spoons

How to Make Chicken Soup with Rice

1. Cook the vegetables. Heat 1 tablespoon avocado oil or olive oil in a large pot over medium-high heat. Add the minced garlic, diced onion, sliced carrots, and chopped celery. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent.

2. Add the ginger and turmeric. Stir in 1 tablespoon freshly grated ginger and 1 teaspoon turmeric. Cook for about 30 seconds, stirring constantly.

3. Add the broth and chicken. Pour in 6 cups chicken broth. Add the shredded rotisserie chicken, 1 teaspoon rosemary, 1 teaspoon thyme, 1/2 teaspoon salt, and black pepper to taste. Stir and bring the soup to a gentle boil.

4. Cook the rice. Add 1/2 cup uncooked white rice. Reduce the heat to maintain a steady simmer and cover the pot. Cook for 20 to 25 minutes, or until the rice is tender.

5. Add the peas. Stir in 2/3 cup frozen peas. Cook uncovered for another 2 to 3 minutes, until the peas are heated through.

6. Check the consistency. Add more chicken broth when the soup is thicker than you want. Stir, taste, and adjust the salt and black pepper before serving.

Don’t Screw This Up

Do not let the garlic burn. Stir the vegetables regularly and reduce the heat if the garlic starts browning too quickly.

Keep the soup at a simmer after adding the rice. A hard boil can cook off too much broth before the rice is tender.

Check the rice before trusting the clock. Different types of white rice may need slightly different cooking times.

Add the peas near the end. They only need a few minutes to heat through.

Taste before adding more salt. Rotisserie chicken and packaged broth can both be salty.