Chicken and Rice Soup
Servings: 10 Servings
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
Be sure to read all labels for gluten-free.
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