- 1 medium yellow onion
- 3 medium celery stalks
- 2 medium carrots
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth
- 2 cups cooked, shredded chicken
- 2 cups cooked rice
- 1 cup half-and-half
Chicken and rice are common leftovers in the fridge, making it easy to turn it into a soup in under 30 minutes!
For the soup, we are going to use yellow onions, celery stalks, carrots, garlic cloves, olive oil, salt, pepper, chicken broth, cooked rice, and shredded cooked chicken. Dice the vegetables together and add them to a pan with olive oil. Cook with vegetables until they are soft.
- Prepare the following, placing them all in the same large bowl: dice 1 medium yellow onion and 3 medium celery stalks, peel and dice 2 medium carrots, and mince 2 garlic cloves.
- Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion mixture, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Pour in 4 cups low-sodium chicken broth. Bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in 2 cups shredded chicken, 2 cups cooked rice, and 1 cup half-and-half, and simmer until the rice is warmed through, 3 to 4 minutes more.