It's a cold day outside with this winter storm blowing through. Thankfully, we haven't gotten the 12 possible inches of snow that the weatherman predicted, only 3-4 inches, so far. But it's still snowing and very frigid. I was needing some body warming soup, and after looking through the pantry and fridge, decided to make a comforting Chicken and Rice Soup. This delicious, home style soup really hit the spot on this cold winter day. I used bone-in chicken breast halves, and my own chicken stock to make this delicious soup. But you can use leftover chicken and canned chicken broth, if desired. I like to saute the vegetables because it really adds a great flavor to this soup. The soup thickens if it stands very long before serving, so you may need more broth than called for in the recipe. Or, serve the thick soup in bread bowls for a hearty meal. Either way, it's a winner. Enjoy!
HOMEMADE CHICKEN and RICE SOUP
from Lynda's Recipe Box
2 bone-in chicken breast halves ( or you may use leftover chicken)
6 cups, or more of chicken broth or homemade stock
2 cups diced carrots
1 cup diced celery
1 cup diced onion
2 cups of cooked rice (I used leftover cooked rice)
1 tablespoon oil or butter
2 tablespoons flour
2 tablespoons ( or more) of fresh, chopped parsley, or other herb of choice
salt, to taste
In a large sauce pan, place chicken breasts and enough cold water to cover them and bring to a boil. Turn to low heat and add about 1/2 teaspoon salt, and simmer, covered about 30-40 minutes. Remove chicken from pan and cool. Meanwhile, add the butter or oil to a soup pot over medium high heat. Add the chopped onion, chopped carrots and celery and stir, letting them cook 4-5 minutes, til softened. Stir in the 2 tablespoons of flour and let cook a minute or so. Add 5 cups of chicken broth to the pot, stir well, and bring soup to a simmer and cook until vegetables are tender, another 10 minutes or so. Meanwhile, Debone the chicken breasts and chop into bite sized pieces. Add chicken to the pot and stir. Add more chicken broth, if needed. Season with salt, to taste, and stir in the parsley. Serve immediately. This is a bowl of fantastic comfort food!
NOTE: Chicken broth and stock vary in the amount of salt content, so that's the reason I say "salt to taste". You need to taste as you go to get the right amount of salt for your family. I usually add salt by 1/2 teaspoons until I get it right. Since I have high blood pressure, I use less salt than many people.