Roasted Chicken and Rice Soup


2 C shredded Rustic Roasted Chicken
1 bulb roasted garlic, all cloves extruded and mashed
3 large celery stalks chopped
½ C white onion chopped
4 medium carrots chopped
2 Knorr chicken bouillon cubes dissolved in 4 C boiling water
¼ t dried dill weed
4 sprigs fresh thyme, tied together
2 T olive oil
½ C dry rice medley
1 C water (plus the water for the medley)
Salt and pepper


  • Cook the rice and have ready when it’s time to add as directed here. Heat oil in large Dutch oven, add mira poix and cook until transparent. Add dissolved bouillon in the 4 C water, 1 extra C water, dill weed, roasted garlic, salt and pepper. Put large sprigs of thyme on top, cover askew and simmer on medium low for 10 minutes. Then add the drained rice to the vegetable/broth mixture and cover and cook for another 15 minutes. Add shredded chicken right before serving, just to heat it through. Serve with crusty bread.
  • Notes: Trader Joes brown rice medley. I cooked ½ C rice in 1 ¼ C water for 35 minutes.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking