Chicken Rice Soup

This past few weeks have been a whirlwind of activity here.  On top of that, it is cold and dreary. I am ready to just curl up in my pajamas and stay in bed. Of course, life makes that pretty impossible, so I am going to try and simplify my life as much as possible. I love to make this chicken rice soup and have it in the fridge.

Pair it with a salad and it is a full meal. It is also diet friendly and after a month of parties and celebrating, my body could really use the break.

Chicken rice soup is always 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.

You can also use our roast chicken and  basic chicken stock to make this recipe.

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.

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Course

Main Dish, Stocks and Soups

Cuisine

American

Prep Time

15 minutes

Cook Time

60 minutes

Servings

quarts MetricUS Imperial

Ingredients

• 16 cups chicken stock
• 2 cups celery diced
• 2 cups carrots peeled and diced
• 1 zucchini diced
• 2 leeks white parts only, diced
• 1 yellow squash diced
• 4 cups chicken shredded
• 2 1/2 cups rice
• 1 tbsp parsley flakes
• 3 tbsp salt
• 2 sprigs thyme fresh or 1 tbsp dried, which is the dried equivalent
• 1 1/2 tsp black pepper

Course Main Dish, Stocks and Soups Cuisine American Prep Time 15 minutes Cook Time 60 minutes Servings quarts MetricUS Imperial Ingredients 16 cups chicken stock 2 cups celery diced 2 cups carrots peeled and diced 1 zucchini diced 2 leeks white parts only, diced 1 yellow squash diced 4 cups chicken shredded 2 1/2 cups rice 1 tbsp parsley flakes 3 tbsp salt 2 sprigs thyme fresh or 1 tbsp dried, which is the dried equivalent 1 1/2 tsp black pepper

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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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Jessica MacDonald