Chicken Soup with Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • ½ cup carrots, sliced
  • 3 stalks celery, sliced
  • Salt and pepper to taste
  • ½ tsp dried oregano
  • 1 1/3 cups rice (I used Carolina extra-long grain, but any rice should do. Be sure to adjust cooking time accordingly)
  • 7 cups low sodium chicken broth
  • 1 tbsp fresh thyme
  • 2 tbsp lemon juice
  • Hot sauce to taste (I prefer Frank’s Red Hot- but this is optional)
  • Parsley for garnish
  1. Heat oil in deep pot over medium-high heat. Add garlic, cook 1 minute till golden.
  2. Add onion, celery, and carrots and cook until soft, about 7-8 minutes.
  3. Add salt, pepper, and dried oregano; add rice and allow to toast in the pan with the vegetables and spices for one minute to infuse extra flavor.
  4. Then add chicken broth and bring to a boil. Lower heat to a simmer, add cooked chicken and thyme, and keep on low for 20 min until rice is cooked through.
  5. Before serving, add lemon juice and hot sauce if desired, and finish off with parsley for garnish.
Recipe by Total Noms at