Soothing Chicken and Rice Soup

Soothing Chicken and Rice Soup

I made soup. Again. Because we have been sick. Again.

I’d love to have more glamourous things to talk about. But since and I spent last week in its entirety at home nursing a little snuffleupagus, and most of this week with a faucet where my nose used to be – soup, tylenol and wool socks: this is really all the material I’ve got, folks.

Soothing Chicken and Rice Soup
Well, that and we started the little peanut on solids – how fun! You can’t tell by the photo below, but I’m sure a few bites actually got in his mouth.

As a matter of fact, I made the soup for him! Thought it would help his sniffles, and was looking for some iron-rich first foods that were more nutritious than the uber-processed iron-fortified cereals they recommend starting on. It’s mild and soothing. I just pureed his portion in my mini food processor until smooth.

He likes, don’t you think?

Soothing Chicken and Rice SoupSoothing Chicken and Rice Soup

The soup boasts the lovely rich flavour of homemade broth (even though I shortcut-ed with cartoned) because I simmered whole chicken legs with the bones for about an hour. But if pressed for time, just simmer until chicken is cooked through or use a store-bought rotisserie bird.

At the last minute, I showered the pot with an entire bunch of finely chopped parsley – it brightens the flavour wonderfully, and herbs pack a concentrated nutritional punch.

That’s all for today. If anyone is currently on a sunny vacation and sees my immune system lolling around by a pool, tell him to get his LAZY MOTHER PARKING ASH back over here!

Chicken and Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 stalks celery, halved lengthwise and chopped crosswise in ½-inch pieces
  • 2 carrots, peeled, halved lengthwise and chopped crosswise in ½-inch pieces
  • 4 cloves garlic, minced
  • 2 bone-in chicken legs, skin removed (or 2 cups shredded, cooked chicken or turkey)
  • 2 litres/quarts low sodium chicken broth
  • 2 cups water
  • 1 cup any rice (I used a brown and wild rice blend)
  • 1 bunch parsley, finely chopped
  • salt and pepper, to taste
Instructions
  1. Heat oil in a large stockpot over medium heat. Add onion, celery and carrots, and cook until onion is soft. Add garlic and cook 1 minute more.
  2. Add whole chicken legs, broth and 2 cups of water. Bring to a boil then reduce to a simmer. Add rice at this point for the shorter cooking method. Cover and cook until rice is tender and chicken is cooked through, at least 30 minutes (45 if you use brown rice). Or for the longer cooking method, for a richer broth, simmer the chicken legs on their own for 30 minutes, then add the rice and cook until tender (30-45 minutes more).
  3. Remove chicken using a slotted spoon and transfer to a cutting board. When cool enough to handle, use two forks to shred it into bite sized pieces. Discard bones.
  4. Stir shredded chicken back into soup, along with chopped parsley. Season to taste with salt and pepper.

 

 

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12 Comments

  1. Pamela @ Brooklyn Farm Girl

    November 15, 2013 9:01 pm - Reply

    I am craving some chicken and rice soup with this weather, this looks like it would hit the right spot.

    • foodess

      November 17, 2013 4:08 pm - Reply

      Thanks Pamela! :)

  2. Julie

    November 16, 2013 10:30 am - Reply

    Everybody I know has a cold right now, I think I’ll make this as a precautionary measure! :)

    • foodess

      November 17, 2013 4:07 pm - Reply

      Excellent plan! I made double and froze half for the next cold. ;)

  3. Melissa

    November 16, 2013 10:30 am - Reply

    Mmm.. simple, but looks hearty and satisfying. Thanks for sharing! I’ll be making it this weekend.

    • foodess

      November 17, 2013 4:07 pm - Reply

      Let me know what you think :)

  4. Ashley M.

    November 17, 2013 3:35 pm - Reply

    We made this for lunch today, yum yum yum. I added some cubed butternut squash, too! Great basic recipe, thanks.

    • foodess

      November 17, 2013 4:07 pm - Reply

      Great idea!

  5. Dixya Bhattarai RD

    November 18, 2013 12:35 pm - Reply

    I need something comforting like this desperately. thanks for sharing.

  6. Kay

    November 18, 2013 1:41 pm - Reply

    Oh, laaa! A latest twist for my chicken soup is the addition of lemongrass and ginger. Such a treat when feeling under the weather!

  7. Colene

    November 20, 2013 10:24 am - Reply

    Feel better soon! PS. I laughed so hard over “LAZY MOTHER PARKING ASH” :)

  8. borisa

    December 5, 2013 4:58 am - Reply

    Excellent dish for these cold winter days. Reminds me of my grandma recipes. Anyway great idea for tomorrow lunch which I have to make for my kid:)