Chicken And Rice Soup RecipeChicken and rice soup recipe is one of those that come to mind when you are trying to figure out just what soup you are going to make next. Chicken is always a good choice because it is chock full of nutrition, and it is really good for you and your family. This classic recipe is made with fresh vegetables and chicken and when you use a quality stock, you just cannot go wrong. You can find a great chicken or vegetable stock right here on this site by using the navigation menu to the left under soup stock.
This recipe was developed with feeding 4 in mind, but you are not obliged to stick with that plan. All you have to do to make more is to double or triple to suit your needs. Don't forget that you can also make enough to freeze for later to save a bit of time in the future.
Chicken and rice soup recipe as with other chicken soups always works well when you add celery, leeks, green peas and carrots to the base. These vegetables just seem to be made especially for adding just the right flavor to this delectably flavored soup.
INGREDIENTS6 cups chicken stock 2 sm carrots (very finely sliced) 1 celery stalk (finely diced) 1 baby leek (halved, lengthwise, thinly sliced) 4 oz green peas (thawed) 1 cup cooked rice 5 oz cooked chicken (sliced) 2 tsp fresh tarragon (chopped) 1 tbsp fresh parsley (chopped) salt and pepper to taste
1. Place chicken stock in a large sauce pan and add carrots, celery, leek bring to a boil. Reduce heat to low and simmer gently partially covered for 10 minutes. 2. Stir in peas, rice, and chicken and continue cooking for another 10-15 minutes until vegetables are tender. 3. Add tarragon and parsley adjust seasoning and serve.
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