Chicken and Rice Soup
This alluring and incredibly delicious chicken and rice soup is the flavor benchmark by which all other chicken soups are measured and it’s a one-pot meal.
Servings 4 servings
- 1 (4-5 pounds) whole chicken
- 1 large yellow onion chopped
- 4 celery stalks chopped into large pieces
- 4 carrots peeled and halved crosswise
- 3 cloves garlic minced
- 1 teaspoon dried thyme leaves
- 2 dried bay leaves
- 1 tablespoon Better than Bouillon - chicken flavor
- 2-3 teaspoons salt
- 1 teaspoon black pepper
- 1 cup long-grain white rice
- 2-3 tablespoons fresh parsley, chopped
Place the chicken in a large Dutch oven and add 12 Cups of water. Add the next 9 ingredients. Bring mixture to a boil, then partially cover and simmer until the chicken is very tender, about 1 hour.
Remove the chicken and carrots from the pot. Use a large slotted spoon and remove the rest of the solids. When the chicken is cool enough to handle, pull the meat off the bones, discarding the bones and skin. Cut the chicken into bite-sized pieces and slice the carrots. Set aside.
Bring the soup back to a simmer and add the rice and cook until it's tender about 15-20 minutes. Add the cut chicken and carrots back to the soup and simmer for 5 minutes. Adjust seasoning and stir in parsley. Serve :)
Serving: 1/4 of the recipe | Calories: 626kcal | Carbohydrates: 47g | Protein: 40g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 142mg | Sodium: 1390mg | Potassium: 772mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10830IU | Vitamin C: 14.1mg | Calcium: 83mg | Iron: 2.7mg