I have solved the “what’s for dinner?” problem and warmed the souls here at Places In The Home with this recipe for Homemade Chicken and Rice Soup.
January is National Soup Month, and with January weather sizing up to be crazy cold it’s the perfect time for a simple and hearty bowl of soup.
Homemade Chicken and Rice Soup
1 Tablespoon olive oil
2 Tablespoons butter
1 red onion, finely chopped
2 ribs celery, finely chopped
2 carrots, peeled and chopped
¼ cup chopped fresh parsley
2 32 ounce cartons chicken broth
1½ cups cooked white or wild rice
2 skinless chicken breasts, cooked and sliced
½ teaspoon garlic powder
½ teaspoon Kosher salt
½ teaspoon fine ground black pepper
2 Tablespoons white wine
1 cup half and half
Heat olive oil and butter in a oven over medium heat. Stir in the onion, celery, parsley and carrots. Saute until slightly tender.
Pour in chicken broth, stirring to blend.
Add cooked, sliced chicken, white wine, garlic powder, Kosher salt, and pepper. Turn heat up to medium-high and bring to a slight boil. Reduce heat to low.
Add the cooked rice and half and half, stir to incorporate. Reduce heat to low and allow soup to simmer for at least 1 hour.