Chunky Chicken and Rice Soup
Today's Parent
When the weather gets chilly, nothing quite warms you up like a hot bowl of homemade soup. Try this chunky variety today.
Ingredients
-
1 cup
chopped
onion
-
1 cup
sliced
carrots
-
1 cup
sliced
celery
-
3/4 cup
uncooked, long-grain
white rice
, or brown rice
-
10 cups
chicken broth
, (homemade or reconstituted canned)
-
thyme
, to taste
-
bay leaf
, to taste
-
black pepper
, to taste
-
parsley
, to taste
-
1 1/2 cups
cubed raw skinless, boneless
chicken breast
, (about 3 individual breasts)
Instructions
- In a large covered saucepan or Dutch oven, combine the onion, carrots, celery, rice and chicken broth. (You might want to cut up a few extra vegetables just in case your young assistant gets hungry while she’s watching the soup simmer.)
- Add the seasonings to taste, but don’t add any salt if you’re using canned broth, which tends to be quite salty. Let simmer, uncovered, for 20 minutes.
- Add the chicken cubes to the soup, and continue cooking on medium-low heat for another 5 to 10 minutes, just until the chicken is cooked and the rice is tender, but not disintegrated.