Chicken and Rice Soup

March 21, 2012 · by · 12 Comments


This Chicken and Rice soup is so savory, so yummy, so allergy friendly, so kid friendly….so blog worthy 🙂 This is a great recipe to make for someone who is not feeling well- the combination of chicken (boiled with bones on) and rice is very easy on the stomach and has healing properties to boot! Love IT! 

Don’t let the “time” it takes to make this scare you off- it is a very easy soup to make…it’s just simmer time. Make this on one of your cleaning days (thats what I did!)

Making the broth:

Chicken breasts- very important that it has skin on and bones in- this gives more flavor to the water and adds healing properties. carrots, onions, parsley, garlic, celery, bay leaves.

Boil all together

Add lemon juice and let boil for 2 1/2 hours.

Prepare rice

When stock is done simmering, take the chicken (and bay leaves) out. 

Pull skin aside and “fork” the meat off of the bones. Place chunks of chicken back into broth. 

Add a 32 oz carton of chicken broth to homemade chicken broth. This gives it added flavor without adding “bouillon cubes”  – if you have a gluten intolerance bouillon has wheat in it, so stay clear- if you do not have an intolerance, you may certainly add them instead of adding broth

(appx 4 bouillons and appx 2 more cups of water).

Melt 1 stick of butter and make a roux by adding 2 Tbsp of cornstarch

(for those with no allergies- you may use 4 Tbsp of flour in place of cornstarch)


This is a thickening agent for the soup…add this to the broth. 

Add rice and let it simmer for 1 hour on low heat. Season to you liking with salt and pepper. 

Some seriously delicious soup…Mmmmmm…


And best yet, kid approved and loved! YES!!!

Chicken and Rice Soup
Prep time: 30 mins
Cook time: 4 hours
Total time: 4 hours 30 mins
Serves: 8
Ingredients
  • Broth:
  • 8 cups of water
  • 4 chicken breasts with bones and skin ON
  • 2 cloves of chopped garlic
  • 1/4 cup chopped parsley (you can use a few shakes of dry if you need to)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 Tbsp lemon juice
  • 2 bay leaves (whole)
  • 32 oz carton of chicken broth (this adds flavor)
  • 1/2 cup (1 stick) butter
  • 2 Tbsp corn starch (you may use 4 Tbsp of flour if you prefer/have no allergies)
  • 4 cups COOKED rice (per package instructions)
  • salt and pepper to taste
Instructions
  1. In a large pot on the stove place chicken, water, garlic, parsley, onion, celery carrots, lemon juice, and bay leaves on medium high heat. Let simmer for 2 1/2 hours.
  2. After 2 1/2 hours, take bay leaves out.
  3. Take chicken out of pot (leave veggies in). Pull aside skin and fork meat off of bones, place chunks of chicken back into pot of broth.
  4. Add carton of chicken broth to homemade broth.
  5. Prepare rice per package instructions and add to broth.
  6. Melt butter on stove top in separate pan- add cornstarch (or flour) to make a roux. Add this to broth.
  7. Let soup simmer on stove for one hour.
  8. Season with salt/pepper to your liking.

Signature
Filed Under: Food Allergy Friendly, Soups, Uncategorized ·

Comments

  1. Mrs. Bennett says:
    March 21, 2012 at 3:17 am

    Soup is one of my favorite foods. I wish I had a bowl right now! This looks so comforting and delicious!

    Reply
  2. Megan Elzey says:
    March 21, 2012 at 12:42 pm

    That does look delicious. I usually buy whole chickens instead of by the pieces and cook in the crockpot all day. Then I end up with cooked chicken and yummy broth to make into whatever meal I am preparing for the day. Then I put the chicken bones back into my crockpot, add water and cook it overnight. In the morning, I have three or four quarts of chicken broth that I can put in the freezer for later use!

    Reply
  3. Nicole says:
    March 21, 2012 at 12:59 pm

    Um…yum! I will be trying this! It looks delicious.

    Reply
  4. Danielle says:
    March 21, 2012 at 4:12 pm

    I just made some chicken and rice soup on Monday. I discovered a great gluten free thickener is leftover mashed potatoes!

    Reply
  5. Drea says:
    March 24, 2012 at 9:58 pm

    Made this 2nite. Came out awesome! I made a few changes.
    used a whole chicken instead.
    Just cut it up into quarters to fit better in the pot.
    And then I used batsami whole grain rice instead of white.
    Came out amazing!!

    Reply
  6. sally says:
    April 26, 2012 at 1:24 am

    Thanks for this really good recipe. I made it tonight for my house full of sickies and everyone ate it, even my chef husband. The roux and fresh parsley really make this outta sight!

    Reply
  7. Kelley says:
    April 30, 2012 at 1:01 am

    Can I use olive oil instead of butter?

    Reply
  8. Kelley says:
    April 30, 2012 at 3:38 pm

    Great! I think I will try half olive oil and half butter. I’m making it today.

    Reply

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