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Gallery Summery Chicken-and-Rice Soup Credit: Lennart Weibull Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, minced (3/4 cup) 1 tablespoon minced garlic (from 3 cloves) 1 celery stalk, diced (1/2 cup) Kosher salt and freshly ground pepper 1/4 cup jasmine or other white rice, rinsed and drained 4 cups low-sodium chicken broth 2 summer squashes, such as zucchini or yellow squash, or a combination (1 pound), cut into a 1/2-inch dice (3 cups) 2 1/2 cups packed torn hardy greens, such as Swiss-chard leaves or escarole 1 1/2 cups shredded cooked chicken (mix of light and dark meat) Grated Pecorino Romano and thinly sliced basil, for serving
Cook’s Notes For more vegetable variety, replace one cup of the squash with diced green beans or fennel.
Gallery Summery Chicken-and-Rice Soup Credit: Lennart Weibull
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Gallery
Summery Chicken-and-Rice Soup Credit: Lennart Weibull
Summery Chicken-and-Rice Soup
Credit: Lennart Weibull
Summery Chicken-and-Rice Soup
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 4
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, minced (3/4 cup) 1 tablespoon minced garlic (from 3 cloves) 1 celery stalk, diced (1/2 cup) Kosher salt and freshly ground pepper 1/4 cup jasmine or other white rice, rinsed and drained 4 cups low-sodium chicken broth 2 summer squashes, such as zucchini or yellow squash, or a combination (1 pound), cut into a 1/2-inch dice (3 cups) 2 1/2 cups packed torn hardy greens, such as Swiss-chard leaves or escarole 1 1/2 cups shredded cooked chicken (mix of light and dark meat) Grated Pecorino Romano and thinly sliced basil, for serving
Directions
Heat oil in a medium saucepan over medium-high until shimmering. Add onion, garlic, and celery; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, 4 minutes. Add rice and broth; bring to a boil. Add squashes and return to a boil, then reduce heat and simmer 10 minutes.
Stir in greens; simmer until all vegetables are very tender, 4 to 5 minutes. Stir in chicken and heat through, about 2 minutes; season to taste. Serve, drizzled with oil and sprinkled with cheese and basil.
Cook’s Notes For more vegetable variety, replace one cup of the squash with diced green beans or fennel.
Cook’s Notes
For more vegetable variety, replace one cup of the squash with diced green beans or fennel.
Reviews
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All Reviews for Summery Chicken-and-Rice Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Summery Chicken-and-Rice Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
