Chicken and rice soup
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By Deborah Morris
Chicken and rice soup
4 steps
Prep:20minCook:1h 45min
Make a simple, healthy broth as the base, then make the soup. You can use canned chicken broth instead of course, but starting from scratch can't be beat. It's a wonderful thing to cook when you're home anyway and want to give a bowl of pure love to your dinner companions.
Updated at: Thu, 17 Aug 2023 08:46:46 GMT
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Ingredients
10 servings
Broth Base

3 poundchicken
cut into pieces

4carrots
halved

4stalks celery
halved, include leaves

1onion
halved

fresh thyme

fresh rosemary

bay leaves
Soup Contents

3stalks celery

3carrots

tumeric

1 cuprice
cooked

0.5can diced tomatoes
mural of flavor

fresh parsley

salt

pepper
Optional Add Ins
Instructions
Step 1
Add chicken pieces, carrots, celery, onion and other Broth Base items to large pot. Cover with water. Bring to a boil slowly. Skim if needed. Turn off heat, cover, and let sit for 1 hour until chicken is fully cooked and tender. Cook the rice while the broth is happening.
Step 2
Remove meat from pot and let cool until it can be handled. Strain the veggies and herbs out of the broth. Discard vegetables and herbs. Strain the both with a fine metal sieve into a 5 qt. soup kettle. Remove the chicken meat and shred. Reserve about 1/3 for another purpose, and set aside 2/3 to return to the soup later.
Step 3
Heat the broth with spices and herbs and a fresh set of vegetables chopped. Simmer slowly and gently until the vegetables are tender.
Step 4
Correct salt and pepper. Add reserved chicken and rice. Heat very slowly until everything is warm and fragrant. Serve.
Notes
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