20 Minute Rotisserie Chicken and Rice Soup

  • 6 cups homemade chicken broth/stock
  • 2 cups water
  • 2 large cloves garlic minced or pressed
  • 1 cup chopped yellow onion
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 1 bay leaf
  • 1 Tbsp sea salt more or less to taste, depending on how salty your broth is
  • 1/2 Tbsp ground black pepper or to taste
  • 1/2 tsp dried thyme
  • 1 cup white rice I use organic basmati
  • 1 rotisserie chicken
  1. Place all ingredients except rice and chicken in a stock pot and bring to a low boil. (If your chopping veggies as you go, start the broth + water on high heat and chop in the order listed, tossing each into the pot as you go to speed things up a little).
  2. Add rice, reduce to a simmer, then cover and cook until rice is soft (12 minutes or so).
  3. While rice is cooking, remove meat from rotisserie chicken and cut into bite size chunks.
  4. Once rice is cooked, add chicken to the pot and give it all a good stir. Heat for a couple more minutes until chicken is hot.

Recipe source: backtothebooknutrition