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Chicken Soup with Rice

Categories: Cooking, Food

8 comments

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I love home made soup. The stuff from the can just does not compare. It is so easy to make, just requires a chunk of time that you are home watching the pot boil. If you don’t have time immediately following the eating of a roasted chicken or turkey, you can wrap it up and stick it into the freezer.

What do you need:

Chicken carcass
Water
Onions
Garlic
Salt
Carrots
Rice or Noodles
Frozen Corn Niblets

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Toss your chicken carcass into the stock pot. Cover with water. There wasn’t that much meat left on ours so I also tossed in a few uncooked chicken thighs. If you prefer white meat, you could toss a chicken breast or two into the pot.

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I am beginning to think organic is another word for dirty. Scrub your veggies before you put them into the pot.

I cut the end off the celery and toss that part in to make stock. The good part of the celery I save to chop and put into the actual soup. I also peel two onions, quarter them, and put them into the pot. This way the broth gets a nice flavor, but my ears are spared the whining of children who can not abide actual pieces of onion in their soup. A couple whole cloves of garlic are nice too.

Bring the pot to a low boil and let it cook all day. Periodically, check the water level and add more if necessary. I rarely have time to make the soup stock AND the soup in the same day. So around dinnertime I turn the pot off, let it cool a bit and then put the entire thing in the refrigerator.

The next morning I pour the soup through a colander. This is my least favorite part of soup making, picking out the bones.

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You will be left with your chunks of chicken. Dump them back into the pot with the broth.

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Slice up your carrots.

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And your celery. If you have helpers like mine this should only take you a few hours.

You will want to use a heavy hand with your salt shaker. Some freshly ground pepper is a nice addition, too. Let this cook on the stove top until the carrots get soft, a couple hours.

If you will be using rice or noodles cook them in a separate pot and add after they are cooked. Otherwise they will soak up too much broth. I had rice left over from dinner the previous night and dumped that in along with half a bag of frozen corn. I added these in about thirty minutes before we were going to eat dinner.

Turn the pot off and cover.

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Salt to taste at the table. Serve with a thick crusty bread.

Mmmmmm.

I dare you not to sing Maurice Sendak’s Chicken Soup with Rice while you serve it.



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8 comments so far...

  • Yum… soup!
    I always cook the chicken separately so I can just strain the stock after cooking. I lose what little meat was on the carcass that way, but the time/trouble savings is worth it to me! And the stock tastes just as chicken-y.

    Kris  |  May 9th, 2008 at 3:53 pm

  • I like to cook the stock separately ahead of time and freeze it in smaller quantities. I pull it out of the freezer when I need it, and thaw it as the soup simmers all day in the crockpot. Simmering once, simmering twice, simmering chicken soup with rice!

    Daisy  |  May 10th, 2008 at 4:28 pm

  • Haha. Just a few hours to prep those carrots, huh? Takes me back to all the times I’d “help” my mother with the carrots. I now realize she was biting back her impatience with all of her being when what she really wanted to do was grab the peeler and shove me aside. :)

    Diane  |  May 12th, 2008 at 8:44 pm

  • I love soup — and this is a nice and easy variation on the one that my daughter will eat no matter what.

    Nataly  |  May 13th, 2008 at 5:26 pm

  • I too love soup and so do 2 of my children (2 out of 3 aint bad!)…. This is a recipe my kids will help enjoy making - thanks!

    blapherMJ  |  May 15th, 2008 at 3:54 pm

  • this sounds so gooood - and simple too!

    jerilyn  |  November 24th, 2009 at 1:45 pm

  • Looks great! Chicken and rice soup is a favorite of mine.

    kitty  |  December 24th, 2009 at 2:33 am

  • This sounds really good! Simple & Yummy!

    Tamika C. Moore  |  August 22nd, 2010 at 5:40 am

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