There’s something undeniably heartwarming about a steaming bowl of Chicken and Rice Soup. This classic recipe is a family favorite, combining simple ingredients to create rich flavors that satisfy every time. Perfect for chilly evenings or whenever you’re in need of a hearty meal, this soup is as timeless as it is delicious.
Chicken and Rice Soup
Ingredients
- 5 pound whole chicken thawed
- 3 medium medium stalks celery with leaves diced
- 1 large onion diced
- 3 large cloves garlic minced
- 2 medium carrots peeled and diced
- 1 Tbs salt
- ½ tsp ground black pepper
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried basil
- 1 TBS chicken bouillon
- 2 cups rice uncooked
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Place the chicken in a large stockpot and add water to cover the chicken.
- Add celery, onion, garlic, carrots, chicken bouillon, salt, pepper, thyme, rosemary, and basil. Bring to a boil and reduce heat. Simmer for 1-2 hours until the chicken is cooked through.
- Remove chicken from the stockpot. When it is cool enough to handle, debone and add the meat back to the pot.
- Stir in the two cups of rice and the bay leaves.
- Allow to simmer for 30-45 minutes until the rice is cooked. Add water as needed to keep a soup consistency.
- Remove the bay leaves. Salt and pepper to taste.
- Serve.
Notes
Tag me on Instagram @rosethicketfarms and use the hashtag #rosethicketfarms
Every bowl of this Chicken and Rice Soup is filled with warmth and love, making it an ideal dish for sharing. Whether you’re serving it to family, friends, or simply savoring it yourself, this soup brings a sense of comfort and satisfaction that’s hard to match. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for a delicious entree to pair with this side dish, check out my Gluten-Free Garlic Herb Bread recipe here.
