Chicken and Rice Soup - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

For as long as I can remember, whenever I was sick, my mother would feed me Chicken and Rice Soup. Once I was out on my own, if she thought I was sick or getting sick, she sent me Campbell's Chicken and Rice Soup.

The last couple of days I've had a scratchy throat. Chicken and Rice Soup just seemed to be the right medicine.

I make my Chicken and Rice soup very much like I make Chicken and Dumplings. I start with a chicken broth, chicken, some veggies and seasoning to taste. Only difference is I add rice for Chicken and Rice or dumplings for Chicken and Dumplings.

Hope you enjoy!


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Comments:

Serves:

6 to 8

Prep:

10 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 to 3 qt
water or chicken broth (if using water, add 3 chicken bouilon cubes)
2 to 3
nice size chicken breast
1 medium
onion, chopped (i have used dried
1/2 stick
butter
2
celery stalks, diced or sliced
2 large
carrots sliced
seasonings of choice (i used oregano, cayenne pepper)
salt and pepper to taste
3/4 c
long grain rice, uncooked

Directions Step-By-Step

1
In a large stock pot, add water/broth, chicken breast and chopped onion. Over a medium heat bring to a boil. Reduce heat slightly and continue cooking until chicken is done.
2
Remove chicken and set aside to cool. Once cool enough to handle, cut up in to bite size pieces.
3
Add butter, vegetables. chicken and seasoning to pot; bring to a boil. Reduce heat slightly and cook until carrots are tender.
4
Add rice; bring back to a boil; reduce heat and simmer for 15 minutes.

Serve with crackers or a crusty bread.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American