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Hey everyone! I hope that you’ve had a good week so far. With the weather getting colder, I wanted to share a Weekday Supper recipe that I love to make when it is cold outside. I love eating some chicken and rice soup with the television on or while playing games with friends and family in the warmth of my home.

I live near a rotisserie chicken store and love buying a rotisserie chicken to turn it into a soup. It’s a great way of speeding up a weekday dinner by using fresh, juicy chicken that is already cooked. Add some quality chicken broth and fresh vegetables and you’ve got an easy and tasty 30 minute soup.

Be sure to check out all of the amazing #WeekdaySupper recipes below, and join us this Sunday at 7pm Eastern for our weekly #SundaySupper twitter chat! Just look for the Sunday Supper hashtag to join the conversation.

Sunday Supper Movement

This Week’s Posts:

Monday – Duck Breasts with Pomegranate Sauce by Confessions of a Culinary Diva
Tuesday – Bacon and Potato Hash by Cindy’s Recipes and Writings
Wednesday – Pork and Bok Choy Stir Fry by Cooking Chat
Thursday – Tuna Rice Bowl by kimchi MOM
Friday – Gluten Free Chicken and Rice Soup by Gluten Free Crumbley


Prep Time 30 minutes


2cooked chicken breasts
1/2yellow onion
2cloves garlic
4 cupschicken stock
15baby carrots
2stalks celery
1 tspground black pepper
4sage leaves
5thyme sprigs
1/2 cupuncooked brown rice
1 cupwater


  1. Place the water in a small pot and bring to a boil. Add the rice, reduce the heat to a simmer, and cover.

  2. Dice the onion and garlic. Place a tablespoon of oil into the bottom of a pot and heat it to medium. Sautee the onion and garlic for a few minutes until soft. Add the chicken stock.

  3. Dice the celery and chop the carrots. Add them to the pot. Chop the chicken into cubes and add to the pot. Mince the sage leaves, and pull the leaves off the thyme sprigs. Add to the pot with the salt and pepper. Reduce heat to medium low and cover. Cook for 30 minutes.

  4. Add the rice and serve.

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