Chicken Rice Soup

Bowlofsoup

Somebody save me!

HE has a COLD! Men having colds is one of the mysteries of life. Why is it that men completely fall apart over a little cold?

He coughs until the rafters shake and blows his nose to the point where the dogs are howling.

Why-oh-why is it like this?

We are in Day Three and I’m climbing the walls. I have the sniffles too but no body around here even notices!

Whining never got me anywhere so it’s time to bring out the big guns….chicken soup! Traditionally I make a pot of chicken soup with the whole fryer in the pot topped off by egg noodles. My gluten free daughter is arriving in town tonight – I went the chicken and rice route.

Chickenricesoup (1 of 1)

This soup is so easy to make, inspired by a recipe from Two Peas and their Pod blog.

Start by turning on the oven to roast your chicken parts. I use two bone-in breasts and 1 leg/thigh quarter for my soup. I like white meat over dark but you can use what ever suits your fancy. Make sure you roast them with the bones in though – more flavor. Season the chicken pieces with olive oil, salt and pepper. Leave the skins on for moistness – you’ll be removing them anyways. Roasting the chicken parts vs. poaching them in water adds depth of flavor, plus it’s so easy to do!

trinity (1 of 1)

While the chicken is roasting, I saute some onions, celery and carrots with fresh thyme and a bay leaf. Once tender, I add two quarts of chicken broth and season with salt and pepper. Remove chicken from oven after about 30 minutes and shred meat with a fork.

bowlofsoup (1 of 1)

Add shredded chicken and 1 cup of rice to the soup and simmer until soft. Right before serving, squeeze the juice of 1 lemon into the soup.

Serve up and enjoy! See how easy that is? If only sick husbands were that easy!

Easy Chicken Rice Soup
A Kitchen Muse: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
An easy to put together chicken soup without sacrificing on flavor!
Ingredients
  • 1+ tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, cut diagonally into ½-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock or broth
  • 1 cup of water
  • 1 cup long grain white rice
  • 1 lemon
  • 2 chicken breasts + 1 leg/thigh quarter (or equivalent to)
  • Kosher salt and freshly ground black pepper
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Line a baking sheet with foil.
  3. Season chicken pieces on both sides with ollive oil, kosher salt and cracked black pepper.
  4. Roast chicken in oven for about 30 minutes until cooked through.
  5. Place a soup pot over medium heat and add 1 tbs. olive oil.
  6. Add the onion, garlic, carrots, celery, thyme and bay leaf.
  7. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  8. Remove chicken from oven and shred the meat discarding bones and skin.
  9. Pour in the chicken broth and water- bring the liquid to a boil.
  10. Add in the rice and chicken; season with salt and pepper.
  11. Cook on medium-low until the rice is tender-about 30 minutes.
  12. Right before serving, squeeze the juice of a whole lemon in the soup.
  13. Serve hot.

 

 

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