This comforting chicken and rice soup is perfect during harvest season, using fresh-from-the-garden celery, onion, corn, broccoli, and thyme. The addition of cream of chicken soup really makes the difference!
Preparation Time
20 mins
Cooking Time
50 mins
Total Time
1 hr 10 mins
Calories
255 Calories
Recipe Instructions
Step 1
Combine chicken broth and chicken in a large stockpot. Add 4 cans of water, onion wedges, and celery chunks and bring to a boil over medium-high heat. Reduce heat to medium and cook until chicken breasts are no longer pink in the centers and have absorbed the flavors of the onion and celery, 20 to 30 minutes. Remove and discard onion and celery.
Step 2
Remove chicken to a plate and shred meat with 2 forks. Return shredded chicken to the pot and add broccoli florets, corn kernels, chopped celery, and chopped onion. Stir in rice, salt, pepper, and thyme. Cook, stirring occasionally, until vegetables are tender and rice is cooked through, 20 to 30 minutes. Stir in condensed soup and cook until heated, 3 to 5 minutes.
Ingredients
1 (10.75 ounce) can condensed cream of chicken soup
2 stalks celery, finely chopped
1 ½ cups uncooked white rice
2 teaspoons freshly ground black pepper
1 ½ teaspoons ground thyme
2 teaspoons coarse sea salt
½ sweet onion, finely chopped
1 head broccoli, cut into bite-sized florets
3 skinless, boneless chicken breasts, or more to taste
2 (14.5 ounce) cans reduced-sodium chicken broth
4 (14.5 ounce) cans water
½ sweet onion, cut into 4 wedges
1 stalk celery, cut in chunks
2 ears fresh corn, kernels cut off, or more to taste
