baba's chicken rice soup
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I have to make this at least 3 times a month for my husband to keep him happy. It's great for cold and flu season, too.
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yield
serving(s)
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For baba's chicken rice soup
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2boneless, skinless chicken breasts
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1 stalkcelery with leaves chopped
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1large carrot, whole or chopped
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2-3 pinchlarge pinches of fresh parsley (dried is ok but not as good)
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1/4 cchopped yellow or white onion (optional)
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6-8chicken bouillon cubes (if using double bj's size, only 4)
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6 dashground black pepper
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1 cuncooked long grain white rice or 2 1/2 cups cooked rice) i prefer uncooked rice - it absorbs the flavors better.
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1 pinchsaffron (optional)
How To Make baba's chicken rice soup
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1Put everything but the rice in a large dutch oven and cover with about 2-3 inches of water.
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2Bring to a fast boil, then down to a simmer. Boil about 15-25 minutes, depending on if the chicken was frozen or fresh. You want the chicken to be just about done.
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3Remove chicken from pot while still simmering to plate and cut into small bite size pieces. Put back in pot.
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4Remove carrot if you chose to cook it whole onto same plate and mash with fork and return to pot.
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5If using cooked rice, skip this step and just add the rice without boiling any more. Bring back to a rolling boil and add uncooked rice. Stir constantly to keep from sticking to bottom of pot until rolling boil again. Set timer to 21-22 minutes.
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6As with any soup, taste test and add seasoning and more water as needed.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Baba's Chicken Rice Soup:
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