A quick, small batch soup, made using a vegetable mirepoix of onion, carrot and celery, with fresh minced garlic, okra, tomatoes, leftover cooked chicken and rice and a quality commercial stock or broth.
Southern-Style Chicken and Rice Soup
Whole chickens are on sale around here often and I sure take advantage of them, always buying a larger one for intentional leftovers. Sometimes I'll roast one, sometimes stew it, or cut it up and bake it.
Very often I'll use my Instant Pot {affil link} to cook a whole chicken using my "ready chicken" recipe, use some of it for a meal, then reserve the rest to use in a soup, chicken and dumplings, a casserole, some chicken salad, or even just to put up in the freezer for another day.
Though you could certainly start with cooking fresh chicken and rice first, this is one of those recipes I wrote to intentionally utilize some leftover chicken and rice I had in the fridge, making it quick and easy to throw together, though it's also a great way to use up some of that holiday turkey.
Even though this soup is using a mirepoix instead of southern trinity as the seasoning base, and, it has no roux, a lot of folks know this as Chicken Gumbo Soup, so you may have grown up with this soup called that name. No matter what you call it, it's a delicious small batch soup that I'm sure you'll enjoy.
For this soup we're using a mirepoix - onion, celery and carrots - rather than our common trinity of seasoning veggies, along with some minced garlic.
Add onion, celery and carrot to the pot and sauté for 5 minutes.
Add garlic and cook another minute.
Add the broth, tomatoes and okra.
I'm using some put up chicken from my freezer. Chop the cooked chicken. You'll need about 3 cups.
I'm also using leftover, already cooked rice.
Add the seasonings. I'm using seasoned salt, pepper, Creole seasoning, dried thyme and dried rosemary.
Bring up to boil.
Reduce to a medium low simmer and cook, uncovered for about 30 minutes.
Stir in chopped, cooked chicken and cooked rice and simmer another 10 minutes, or until chicken is warmed through and vegetables are tender. If you prefer, you can also reheat the leftover rice, spoon into serving bowls and serve the soup over the rice.
Ready to serve!
For more of my favorite soup recipes, check out the collection on my Pinterest page!
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Very often I'll use my Instant Pot {affil link} to cook a whole chicken using my "ready chicken" recipe, use some of it for a meal, then reserve the rest to use in a soup, chicken and dumplings, a casserole, some chicken salad, or even just to put up in the freezer for another day.
Though you could certainly start with cooking fresh chicken and rice first, this is one of those recipes I wrote to intentionally utilize some leftover chicken and rice I had in the fridge, making it quick and easy to throw together, though it's also a great way to use up some of that holiday turkey.
Even though this soup is using a mirepoix instead of southern trinity as the seasoning base, and, it has no roux, a lot of folks know this as Chicken Gumbo Soup, so you may have grown up with this soup called that name. No matter what you call it, it's a delicious small batch soup that I'm sure you'll enjoy.
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Heat butter in a soup pot or Dutch oven.
For this soup we're using a mirepoix - onion, celery and carrots - rather than our common trinity of seasoning veggies, along with some minced garlic.
Add onion, celery and carrot to the pot and sauté for 5 minutes.
Add garlic and cook another minute.
Add the broth, tomatoes and okra.
I'm also using leftover, already cooked rice.
Add the seasonings. I'm using seasoned salt, pepper, Creole seasoning, dried thyme and dried rosemary.
Bring up to boil.
Reduce to a medium low simmer and cook, uncovered for about 30 minutes.
Stir in chopped, cooked chicken and cooked rice and simmer another 10 minutes, or until chicken is warmed through and vegetables are tender. If you prefer, you can also reheat the leftover rice, spoon into serving bowls and serve the soup over the rice.
Ready to serve!
For more of my favorite soup recipes, check out the collection on my Pinterest page!
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