Chicken Rice Soup

This past few weeks have been a whirlwind of activity here.  On top of that, it is allergy season. I am one of those unlucky folks who suffer from seasonal allergies. It feels like having a bad cold where your head hurts and you can’t breathe. On days like that I  just want to curl up in my pajamas and stay in bed. Nothing to me says Grandma’s medicine, like Chicken Rice Soup.

Chicken soup is one of those family favorites, and it does not matter what time of year it is.  It is a comfort food with wonderful, healing properties that just makes you feel better.

When I make chicken soup, I always make extra.  I store it in the freezer for times just like now when you do not want to cook and  just want something to make you feel better.  All you have to do is pull some out of the freezer and heat it up.  It is great to give to a neighbor or a friend when they are sick or need a hand.

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Chicken Rice Soup
This recipe is for 4 quarts of soup. I use homemade chicken stock but you can use store-bought. Just be sure you check to be certain it is gluten free.
Chicken Rice Soup
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Prep Time 15 minutes
Cook Time 60 minutes
Servings
quarts
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Servings
quarts
Ingredients
Chicken Rice Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put the chicken stock in a large soup pot
  2. Add the chicken, spices and vegetables to the pot.
  3. Before adding the rice to the soup, rinse the rice with water in a colander, be sure that the water runs clear to remove all the excess starch from the rice. Add rice to the pot
  4. Bring to a low boil and then turn down the heat. Let simmer for 60 minutes or until the rice is thoroughly cooked.
  5. If you are freezing some, let the soup cool before storing in the freezer.
Recipe Notes

Click here for the chicken stock recipe. You can use the leftovers from your Roast Chicken to make this amazing soup, click here for the recipe.

This Chicken Rice Soup is gluten free and dairy free.

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