Chicken and rice soup

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

Ingredients

10 servings

Broth Base

3 poundchicken

halved, include leaves

Soup Contents

1 cuprice

0.5 candiced tomatoes

Penzeys

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.