Baba's Chicken Rice Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Baba's Chicken Rice Soup

Anita Schatz

By
@Babaspastries

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.


Featured Pinch Tips Video

Rating:

Serves:

Family

Prep:

15 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

2
boneless, skinless chicken breasts
1 stalk(s)
celery with leaves chopped
1
large carrot, whole or chopped
2-3 pinch
large pinches of fresh parsley (dried is ok but not as good)
1/4 c
chopped yellow or white onion (optional)
6-8
chicken bouillon cubes (if using double bj's size, only 4)
6 dash(es)
ground black pepper
1 c
uncooked long grain white rice or 2 1/2 cups cooked rice) i prefer uncooked rice - it absorbs the flavors better.
1 pinch
saffron (optional)

Directions Step-By-Step

1
Put everything but the rice in a large dutch oven and cover with about 2-3 inches of water.
2
Bring 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.
3
Remove chicken from pot while still simmering to plate and cut into small bite size pieces. Put back in pot.
4
Remove carrot if you chose to cook it whole onto same plate and mash with fork and return to pot.
5
If 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.
6
As with any soup, taste test and add seasoning and more water as needed.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Eastern European
Dietary Needs: Gluten-Free, Low Fat, Dairy Free
Other Tags: Quick & Easy, Heirloom