Chicken Rice Soup

    There is still some nasty weather out there! Nothing makes the body and soul feel better than a bowl of soup.

   I am doing a little practice run to see if I can still succeed with the printing of my recipes. This one is my husband?s favourite soup. I usually make a pot of soup on Mondays and if I ask what kind of soup he would you like, this is the answer.

You will love this soup; true comfort food. This soup works well in the slow cooker on Low for 4 hours but only add your rice last hour.

SERVES 8

1 tablespoon vegetable oil

1/2 chicken breast, cut in 1/2-inch pieces

2 onions, chopped

3 garlic cloves, minced

1 shallot, chopped

2 carrots, chopped

2 stalks celery, chopped

1/2 cup uncooked short-grain rice

4 cups chicken broth

4 cups water

1/2 teaspoon poultry seasoning

1/4 teaspoon dried thyme leaves

1/2 teaspoon salt

1/4 teaspoon pepper

Directions:

Heat oil in large heavy saucepan.

Sauté chicken.

Add garlic,onions,shallot,celery and carrots.

Cook stirring occasionally for app. 20 minutes.

Add rice and continue to cook for another 5 minutes.

Add remaining ingredients.

Bring to a boil; reduce heat; cover.

Simmer for app 1 hour or until vegetables and rice are cooked.

Serve with grated parmesan cheese and freshly ground pepper.

Tip:

I often make this soup without the chicken.

Add any fresh herbs for fresh flavour.

Print Recipe

?To feel safe and warm on a cold wet night, all you really need is soup.?            Laurie Colwin

Thank you for stopping by.

Rita