Friday, October 9, 2015

Homemade Chicken and Rice Soup

Yum

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?


This soup is best if you start with your own chicken bone broth, which takes time to make, but cooks in a slow cooker, so is really very easy to do. Of course, you can skip this step if you want to.


Recipe
Ingredients
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

Method
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 cornbread, 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


Enjoy,
Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF