Friday, October 9, 2015

Homemade Chicken and Rice Soup

Updated July 2020

One of the easiest things to make is your own soup. You add your own fresh ingredients, season it to suit your taste, no preservatives or other additives; just pure, simple homemade soup. What could be better than that? Plus your house will smell AMAZING while it cooks!

This soup is wonderful if you start with your own chicken bone broth, which takes a bit of time to make, but it cooks in a slow cooker, or in a stock pot on your stove top, and it's really very easy to do. Of course, you can skip this step and use packaged chicken stock if you want to.

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 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. It keeps several days refrigerated or freeze leftover soup for another time.

Yield:  4 -6 servings



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