Old-Fashioned Chicken Rice Soup

Old-Fashioned Chicken Rice Soup

1-hour 40-Minute recipe Serves 6
The best soups always take time to simmer, allowing the ingredient's flavours to fuse together into something new and delicious. This comforting soup does have one shortcut, though: pre-cooked rotisserie chicken. It cuts your active time in the kitchen down to just 20 minutes; the rest is a (worthwhile) waiting game.
1-hour 40-Minute recipe Serves 6


Prep: 20-minute | Cook: 1-hour 20-Minute
  • 1

    Heat a large pot over medium. Add oil, then carrots, celery and onion. Cook, stirring occasionally, until vegetables are tender, about 3 to 4 minutes.

  • 2

    Add chicken and garlic. Cook, stirring often, 2 or 3 minutes. Add water. Bring to a boil, then reduce heat to medium-low. Simmer, covered and stirring occasionally, for 1 hour.

  • 3

    Remove chicken and set on a cutting board to cool slightly. Remove and discard skin and bones. Cut up meat into 1-in pieces and return to pot.

  • 4

    Stir in broth and rice. Simmer, covered, until rice is tender, about 15 to 20 minutes. Stir in parsley.

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