Monday, September 13, 2021

One-Pot Chicken and Rice Soup

    This will be one of the easiest soup recipes you will ever make.  You just have to throw some chicken, veggies, and stock into a pot and simmer until it is done.  So simple.  So easy.  It is perfect for those nights you are chilled to the bone or just not feeling well.  It will definitely pick you up!

 


 

1 1/2 lbs. chicken meat, cooked and cubed (or shredded)

2 qts. chicken stock

1 c. long grain white rice

4-5 pearl onions

2 celery stalks, sliced

2 carrots, peeled and cut into bite-sized pieces

1 T. lemon juice

1 T. dehydrated chopped onions

1 tsp. garlic powder

1 tsp. parsley

1 tsp. salt

1/2 tsp. pepper


    Place the chicken, rice, vegetables and spices into a large stock pot.  Pour in the chicken stock and bring it to a boil over high heat.  

    Once the soup begins to boil, turn the heat to low and allow the soup to simmer for at least 30 minutes.  Skim off any foam that rises to the top.  The soup can simmer for just 30 minutes or allow it to cook for a few hours.  It is ready to enjoy once the veggies are tender and the rice is done.

 


 

    You can leave this soup refrigerated for up to 1 week or you can freeze it and eat within 3 months.  

     Serve this soup with some homemade white bread, wheat bread or some light hot rolls


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