Friday, October 9, 2015
Homemade Chicken and Rice Soup
One of the easiest things to make is your own soup. Think about it for just a minute ... you add your own fresh ingredients and season it to suit your taste, no preservatives or other additives; just pure, simple homemade soup. What could be better than that?
1 quart (4 cups) chicken or turkey bone broth
2 cups water
2-3 carrots, sliced into coins
1 stalk celery, chopped
1 tsp. garlic powder
1 tsp. salt
1 tsp. course-ground black pepper
2-3 cups chicken, cooked and diced
2 cups cooked rice
Bring broth, water, carrots, celery and spices to a boil over medium-high heat and cook until vegetables are tender. Adjust seasonings to taste, add chicken and simmer 15-20 minutes.
Add hot cooked rice to bowls and ladle soup over top. Serve immediately while hot with corn bread, biscuits or crusty bread.
Cooks note - do not add the cooked rice directly to the soup. The rice will continue to swell and absorb the broth resulting in a less than desirable soup. Store leftover soup and rice separately in a refrigerator.
Yield: 4 servings
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