Homemade Chicken & Rice Soup reminds me of the days when I would open up a can of Campbell's Chicken and Rice Soup for a quick meal. Yes, I like Campbell's soups and still eat them on occasion, but I love homemade soup. The aroma it gives off while it is cooking is comforting in itself.
I like to simmer up a big pot and freeze it in quart containers to have for lunch or a late supper. You can thaw it out in the microwave or set in the refrigerator the night before, and you can have it ready in as much time as it takes to open a can and cook it.
We like Hot and Spicy Saltine Crackers with our soup, but our favorite is cornbread. That's our Southern roots coming out in us. haha! To go with the soup, I made a pan of Honey Pumpkin Cornbread. You talk about yummy…it was just the right combination of flavors.
We like Hot and Spicy Saltine Crackers with our soup, but our favorite is cornbread. That's our Southern roots coming out in us. haha! To go with the soup, I made a pan of Honey Pumpkin Cornbread. You talk about yummy…it was just the right combination of flavors.
I start off with stewing a whole chicken to get a full flavored broth. To get those flavors, I add the salt and pepper, thyme and a bay leaf while the chicken is cooking. Then while the chicken is cooling enough to bebone, I add the onions and celery to the broth to simmer until tender. Then I add the carrots, rice and the chunky bite size chicken in to finish cooking. By now you are really ready for the soup to be done, because the aroma is incredible.
You are going to love this delicious soup and want to make some real soon. Enjoy!
Homemade Chicken and Rice Soup
- 1 whole chicken, washed and any chicken parts in cavity removed
4 to 6 cups of water
1 tablespoon salt
1 tablespoon coarse black pepper
2 fresh sprigs of thyme
2 bay leaves
1 cup sliced celery
1 onion, diced
4 to 6 carrots, sliced
1 cup Uncle Bens Long Grain Rice
Place chicken in a large stock pot; add water, salt and coarse pepper, thyme, bay leaves, making sure the water is 2 inches above the chicken.
Bring to a boil; reduce heat; simmer 1 1/2 hours or until chicken is done with the coming off the bone easily.
Remove chicken from broth and set aside to cool to the touch. Remove thyme sprigs and bay leaf.
Add celery and onions and cook until tender. While the onions and celery are cooking, remove the chicken from the bone, discarding the skin and cartilage. Cut up the chicken in chunky bite size pieces; set aside.
Add carrots and rice. Cook on simmer until they are done. Check for taste to see if salt and pepper is needed and serve.
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