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  • Writer's pictureEast Texas Cooking

Chicken and Rice Soup


A great comfort-food soup. This recipe is a two-part process of cooking the chicken then the rice. It's a little time-consuming but the flavor is definitely worth the wait!


One 2-lb whole chicken

5-1/2 cups of water

1 onion, quartered

12 celery stalk tops with leaves

6 sprigs of fresh parsley

1 bay leaf


2 (14-1/2 oz) cans of diced tomatoes (do not drain)

1 cup diced carrot

1 cup diced onion

1 cup peeled diced potato

1/2 cup uncooked long-grain white rice

2 (.19 oz.) package of instant chicken broth

1 tablespoon salt

1/2 teaspoon black pepper


Combine first 6 ingredients in a Dutch oven or soup pot. Bring to a boil, then simmer on reduced heat for 1 hour or until chicken is tender. Strain and reserve broth in pot. Remove and discard onion, celery, parsley and bay leaf. Remove and discard skin and bones from chicken. Chop chicken meat finely.


Combine chicken broth, tomatoes and remaining ingredients in pot. Bring to boil, cover and reduce heat. Simmer for 30 minutes. Add chicken meat, and cook over medium heat for an additional 15 minutes or until all vegetables are tender.

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