Easy Shredded Chicken and Rice Soup

Use leftover shredded chicken or pick up a rotisserie chicken from the store for this easy soup recipe that has great flavor thanks to boxed rice seasoning and root vegetables.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 265 Calories

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 medium onion, chopped
• 1 large bay leaf
• 3 (32 ounce) cartons low-sodium chicken broth
• 2 cups shredded cooked chicken
• 1 medium sweet potato, peeled and diced
• 1 (6 ounce) package uncooked long grain and wild rice mix, with seasoning packet
• 0.5 cup grated sharp Cheddar cheese

Recipe Instructions

Step 1

Heat oil in a large pot over medium-high heat. Cook and stir onion and garlic in the hot oil until tender, about 5 minutes.

Step 2

Stir in broth, chicken, carrots, sweet potato, rice and seasoning packet, and bay leaf; bring to a boil. Reduce heat to low, cover, and simmer until rice is cooked and vegetables are tender, about 25 minutes.

Step 3

Remove bay leaf. Ladle into bowls and serve with grated Cheddar sprinkled on top.