Quick Chicken Rice Soup for One!
We’re going for homemade, grandma goodness here, not a “better than take-out” recipe or even a Chinese-style soup. This one’s all about satisfaction that might help you say no to a lunch of cookies and chips.
The quickness of this recipe comes from precooked chicken and rice. That, and we are not chopping and sauteing any vegetables. Glory! Lately, whenever I cook rice or chicken, I try to be a proper little food blogger and make extra. The rice is great for soups like this and also fried rice. The chicken can be cubed into bite-size pieces, portioned and frozen in individual bags. (Check out my easy recipe for slow cooker shredded chicken to have some on hand for next time.)
The depth of flavor comes from the herbs. If you don’t have a thyme plant, buy a package of fresh and freeze what you don’t need by first freezing on a flat surface, and then putting the frozen sprigs in an airtight freezer bag. Thyme and chicken go together like rama lama lama. Even if your chicken recipes don’t call for it, you’ll be glad you added it.
Ka dingity ding de dong. Now get crackin’.
Quick Chicken Rice Soup for One!
Ingredients
- 1 cup low sodium chicken stock (not broth)
- 1/4 cup pre-cooked rice
- 1/4 cup cooked chicken cubed or shredded
- 1/4 cup frozen soup mix vegetables
- 1/2 small bay leaf (the smaller the better)
- 1 small sprig of thyme
- 1/2 tsp freeze-dried chives
- 1 tsp salt (or less to taste)
- 1/8 tsp dried oregano
- 1/8 tsp ground black pepper
Instructions
- Put everything except rice* in a small pot and cook on high til boiling
- Lower heat, cover and simmer for 15-20 minutes. If you have more time let it simmer 10 minutes more.
- Remove from heat and remove bay leaf and thyme sprig. Add rice, stir and let stand for a minute or two (to cool the soup and warm the rice). Serve it up!
Notes
