Chicken and Rice Soup is the ultimate classic, home-cooking, feel-better-soon kind of meal. I’m stunned I haven’t featured it on Bready or Not before, but here it is now: my take on the old favorite.
I’ve tweaked this over the years to get the balance of liquids and seasonings just right. I make this a couple times a year. It’s my stand-by if my husband is sick–it’s hearty, hot, sits well in the stomach, and the sheer amount made means the leftovers can last for days (which is nice if I come down sick next, too).
Bready or Not Original: Chicken and Rice Soup
This classic from-scratch recipe takes time to make, about an hour, but results in a flavorful broth especially welcome when someone is sick or needs to warm up. Use already-cooked chicken or turkey (this is a great way to use up holiday leftovers!). The leftovers keep well in the fridge or can be frozen, too.
Equipment
- stock pot or other large pot with lid
Ingredients
- 1 cup baby carrots chopped
- 2 Tablespoons dried celery flakes
- 1 Tablespoon dried onion flakes
- 1 teaspoon garlic powder
- 64 oz reduced sodium chicken broth 2 boxes or 4 cans
- 3 Tablespoons flour
- 1/2 cup short grain white rice such as sushi rice
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary or 1 freshly-cut sprig
- 2 bay leaves
- 2 to 3 cups shredded rotisserie chicken or cooked turkey
- 1 1/2 cups half & half
Instructions
- Place carrots, celery flakes, dried onion, and garlic powder in a large pot along with 1 can of chicken broth (if using a box of broth, just pour in about 1/2 of one; no need to be exact). Sauté on medium heat for 10 minutes, until carrots are tender. Sprinkle in flour and stir for another few minutes.
- Add rest of broth along with the rice, thyme, rosemary, and bay leaf. Bring pot to boil.
- Reduce heat to medium-low and cover pot. Cook for 25 to 30 minutes. When the rice is tender, add the chicken or turkey. Cook for 10 minutes. Stir in half & half and cook for another 10 minutes.
- Remove both bay leaves. Add salt and pepper to preference. Serve hot. Leftovers can keep in the fridge or days or can be frozen.
