40 Minute Chicken and Rice Soup

I assume you have heard of dump cakes – where you just toss everything in, mix and bake? Well, today I wanted soup.  And I didn’t want to go through the hours waiting for it to be “good” soup.   So, I went to the leftovers with a touch of pantry items. And in 40 minutes I had a tasty and amazing Chicken and Rice soup.


40 minute Chicken and Rice Soup


What you need:

3 oz. of cooked chicken breast  – from last night’s dinner

¾ cup of cooked rice – also from last night’s dinner

1 small shallot, chopped

1 carrot peeled and chopped (it was the handy vegetable – you could use any leftover veg )

1 tbsp. lemon pepper seasoning

½ tsp. kosher salt

10 peppercorns, lightly cracked

1 tsp. lemon juice

3 cups water (yes water – I didn’t use broth)

Chop all veggies to similar size, drop in a saucepan.  Cube chicken breast; add rice, lemon pepper, salt and peppercorns.  Add water.  Put on high heat, bring to a boil then immediately reduce the heat and simmer for 30 minutes.  Take off heat, strain out peppercorns if you don’t like the spicy bite, stir in lemon juice and serve.

Serves 2.

There are no rules for the veg – you can add any vegetable you want.  I use flavors that I particularly enjoy, and I used brown rice and lemon for the zing and freshness.  While the soup boiled and simmered it made a broth; although it was a lightly flavored one.  It’s a great way to use up some leftovers in a healthy and tasty new way, and you have lunch or a nice light entrée with either dumplings or crusty bread.


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