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Thursday, December 10, 2020

Southern-Style Chicken and Rice Soup

A quick, small batch soup, made using a vegetable mirepoix of onion, carrot and celery, with fresh minced garlic, okra, tomatoes, leftover cooked chicken and rice and a quality commercial stock or broth.
A quick, small batch soup, made using a vegetable mirepoix of onion, carrot and celery, with fresh minced garlic, okra, tomatoes, leftover cooked chicken and rice and a quality commercial stock or broth.

Southern-Style Chicken and Rice Soup

Whole chickens are on sale around here often and I sure take advantage of them, always buying a larger one for intentional leftovers. Sometimes I'll roast one, sometimes stew it, or cut it up and bake it. Very often I'll use my Instant Pot {affil link} to cook a whole chicken using my "ready chicken" recipe, use some of it for a meal, then reserve the rest to use in a soup, chicken and dumplings, a casserole, some chicken salad, or even just to put up in the freezer for another day.

Though you could certainly start with cooking fresh chicken and rice first, this is one of those recipes I wrote  to intentionally utilize some leftover chicken and rice I had in the fridge, making it quick and easy to throw together, though it's also a great way to use up some of that holiday turkey.

As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below. Here's how to make it.

Heat butter in a soup pot or Dutch oven. Add onion, celery and carrot and sauté for 5 minutes; add garlic and cook another minute. Add broth, tomatoes, okra and seasonings; bring up to boil, reduce to a medium low simmer and cook, uncovered for about 30 minutes. Stir in chopped, cooked chicken and cooked rice and simmer another 10 minutes, or until chicken is warmed through and vegetables are tender. If you prefer, you can also reheat the leftover rice, spoon into serving bowls and serve the soup over the rice.


Ready to serve!



For more of my favorite soup recipes, check out the collection on my Pinterest page!



Yield: 4 to 6 Servings
Author: Deep South Dish
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Southern-Style Chicken and Rice Soup

Southern-Style Chicken and Rice Soup

A quick, small batch soup, made using a vegetable mirepoix of onion, carrot and celery, with fresh minced garlic, okra, tomatoes, leftover cooked chicken and rice and a quality commercial stock or broth.
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

  • 3 cups cooked chopped chicken
  • 2 cups cooked rice
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1 garlic clove, minced
  • 6 cups salted chicken stock/broth
  • 1 (14.5 ounce) can stewed tomatoes, rough chopped
  • 1 cup sliced okra (fresh or frozen)
  • 1/2 teaspoon seasoned salt, or to taste
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Cajun or Creole seasoning or to taste, optional
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed

Instructions

  1. Heat butter in a soup pot or Dutch oven. Add onion, celery and carrot and sauté for 5 minutes; add garlic and cook another minute. Add broth, tomatoes, okra and seasonings; bring up to boil, reduce to medium low simmer and cook, uncovered for about 30 minutes.
  2. Stir in chicken and rice and simmer another 10 minutes, or until chicken is warmed through and vegetables are tender.

Notes:

If using unsalted stock/broth, increase seasoned salt to 1 teaspoon, or to taste. The rice will swell up and absorb some of the liquid when stored as leftovers. If you prefer, you can also reheat the leftover rice separately, spoon into serving bowls and serve the soup over the rice. 

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Posted by on December 10, 2020

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