Soup is good! I wasn’t raised eating it, and it always seemed like such a strange thing to order in a restaurant until I was in my 20s and realized how much I loved it! My kids love soup, too, though my husband could probably take or leave it (or enjoy it only as a prelude to some slab of beef).
Chicken and rice soup.
- 15 oz. chicken broth (2 cans or one of those big box thingies)
- 4 C. water
- 1T “Better than Bouillon”
- 2 cut-up cooked chicken breasts
- 1/2 C chopped onion
- 2 carrots, cut in rounds
- 1-2 celery stalks, cut in bite-sized pieces
- 1 bay leaf
- 3 cloves garlic, sliced (or more if you love garlic)
- salt and pepper to taste
- 2 C cooked rice
- Olive oil
Heat olive oil in big stock pot over medium heat. Add onion and saute for a minute or two. Add carrot and celery and continue to saute until they start to soften a bit, maybe 3-4 minutes. (If you forgot you were supposed to pre-cook the chicken, you could add it at this stage and saute until cooked through. But you wouldn’t forget something like that, would you??)
Add garlic and saute 1 minute.
Add chicken broth, water, and Better than Bouillon. Stir to mix, and add chicken and bay leaf.
Let simmer for a good long time — an hour or more. If the liquid level reduces too low, you can always add more water and more bouillon if necessary. Add salt and pepper to taste.
15 minutes before serving, remove bay leaf, add rice, stir, and heat through.
P.S. Got a favorite soup recipe? Send it on! I’d love to try it out and share it here.Tweet