Prep 10 mins
Cook 1 hr
When there is snow up to your elbows, try this simple but hearty soup. The brown rice makes it a stick-to-your-ribs meal. Great with hot crusty peasant bread.
- Place chicken and 1 cup onion in a sauce pan with 5 cups cold water.
- Bring chicken to a boil and simmer covered 45 minutes until chicken is tender.
- Place brown rice in another sauce pan and simmer covered for 45 minutes.
- To assemble soup: Remove chicken from stock and debone.
- Cut chicken into 1 inch pieces.
- Remove potato pieces and mash. Add 1 cup onion, celery salt, onion powder to chicken broth Simmer for ten minutes until onions are tender.
- Add chicken pieces, brown rice (and liquid if any) mashed potato to the simmering broth.
- Stir well.
- Add frozen peas at the last minute.
- Serve with hot crusty bread.
I liked your soup becouse I like the ticksher to it and the difrent tast in the rice so that it the stuffed i like in the soup?:)
I wasn't feeling good and wanted some soup. I did make some adjustments with what I had on hand. I used 4 boneless chicken cutlets that I had in the fridge instead of the bone in breasts. I didn't add the potato as I didn't have one nor did I add the frozen peas. I also added a bit more rice as there was just a little bit left in the box, so I dumped that in after adding the 2/3 cup. This was a good soup that hit the spot.
I made this soup this weekend, and I followed the instructions exactly. It's a delicious soup that will become one of my standards. Thanks, Aroostook!