There is great warmth and comfort to be found in a hot bowl of rice-laden chicken soup. And if said soup is made with fresh, local ingredients, all the better.
Some recipes may call for cooking the rice in the soup; I prefer to cook it separately so the broth stays clear, but if you’d like to save having to clean the pot, simply add another 2 cups broth or water to the pot, add the rice along with all the vegetables, and cook 15 to 20 minutes.
Tip: If you use Homemade Chicken Broth, pull the chicken out of the simmering broth after it’s cooked through, remove the meat to use in this soup, and return the bones to continue flavoring the broth.
Traditional Chicken And Rice Soup Recipe:
Skinless chicken – 250gm
Chicken broth – 4 cups
Garlic cloves – 5 (chopped)
Onion – ½ cup (chopped)
Carrot – 2 peeled and sliced
Celery stalks – 2 (chopped)
Brown rice – 1 cup
Parsley – ½ cup fresh
Dried thyme – 2 tsp
Olive oil – 1tsp
Salt and Pepper – to taste
- In a large soup pan, cook chicken chunks and garlic in 1 teaspoon of olive oil.
- Season with salt and pepper to taste.
- When no pink remains in the chicken, add broth, bring to a boil.
- Reduce heat and cover partially and simmer 20 minutes.
- Use tongs to transfer the chicken to large bowl.
- Now discard the bones from chicken and cut the chicken into small pieces.
- Add a spoon of fat on the top of the chicken broth and return it to simmer.
- Add onions, carrots, celery, and thyme, and let cook until soft.
- Stir in rice and simmer until done.
- Ladle into bowl, garnish with parsley, and eat.