Chicken Soup with Rice

10 cups chicken broth
2 cups (uncooked) basmati or jasmine rice
2 tablespoons olive oil
2 cloves minced garlic (about 1 teaspoon)
1 large onion, diced
4 celery ribs, diced
6 carrots, diced

1 T salt
1/4 teaspoon black pepper
1/2 teaspoon dried rosemary (or 1 1/2 teaspoons fresh)
1/2 teaspoon dried thyme (or 1 1/2 teaspoons fresh)
4 cups cooked cubed chicken*

1. In a large stock pot, combine the broth, rice, butter, garlic, onion, celery, carrots, pepper, salt, rosemary, and thyme. Bring to a boil over medium heat.
2. When soup starts boiling, stir once and cover with a tight-fitting lid. Reduce heat to low and simmer, covered for at least 45 minutes. Check to see how tender the rice is after 45 minutes (for brown rice), and cook 10-15 minutes longer if needed.
3. Add chicken meat, stirring gently. Heat on low for 10 minutes or until soup is heated through. Enjoy!

*If you wish to start with fresh chicken, use about a pound of meat, cut into cubes, and add with the veggies (step 1).

I prefer to saute the onion in the olive oil, adding the garlic halfway through. Then I place all of the ingredients (except the rice) into a roaster for 4 hours at 225 degrees. I add the rice for the last hour.

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