What’s for dinner? Easy chicken and rice soup recipe

Filed in Gather Food Essential by on March 7, 2013 0 Comments

Such a warming meal for a cold winter’s day!

Adapted from Martha Stewart.

 

  • 1 whole chicken (3 to 4 lbs), skin removed
  • 2 carrots, peeled and chopped
  • 2 celery stalks, sliced
  • 1 onion, chopped
  • 2 bay leaves
  • 2 garlic cloves, chopped
  • black pepper
  • salt to taste
  • 1 1/2 cups long-grain white rice
  1. In a large soup pot, combine chicken, carrots, celery, onion, bay leaves, garlic, pepper, and 1 t salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.
  2. With a slotted spoon or tongs, remove chicken; set aside. Add rice. Reduce heat to medium, and simmer, uncovered, til rice is tender, about 20 minutes.
  3. Meanwhile, remove chicken from bones, and shred into bite-size pieces (discarding any fat or gristle).
  4. When rice is cooked, return chicken to broth in pot and heat through.
  5. Season generously with salt.

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I am a great cook, always looking for recipes and food tips to share. I am also a pit bull rescuer and advocate.

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