Chicken and Rice Soup

SiouxzQzz's Note:

My husband has developed this; it's a nice change from noodle soup when you're feeling under the weather. It is quite mild and satisfying. Notes: this can be made in one pot, but my husband prefers to use two. I like to use vegetable juice (which I save and freeze from other meals) instead of the water.

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 ½ cups chicken , cubed
• 1 cup carrot , cut
• 1 cup celery , cut
• ½ cup onion , cut
• 2 tablespoons parsley , dried
• 3 tablespoons chicken bouillon
• ¼ teaspoon salt
• 1⁄8; teaspoon pepper
• ¾ cup rice
• 10 cups water

Directions:

1. In medium pan put chicken and part of water; boil twenty minutes.
2. Put all other ingredients in large pot.
3. Add chicken to vegetable pot, with its broth.
4. Bring to a boil.
5. Cover and simmer 45 minutes.

Reviews

[Jana Frary]

Excellent and easy recipe...one change, though. I found the 1 tsp. of pepper to be too much for my taste, so you may want to start with less pepper and work your way up. To solve the problem of too much pepper, I added three more cups of chicken broth to the soup.

[KLHquilts]

So simple, so healthy, and delicious! Sometimes the best recipes have only basic ingredients. I made it exactly as written, just to see what it was like -- your husband came up with a winner. This is now my go-to recipe for chicken soup when I don't have egg noodles in the house. Thanks!

[Chef #654995]

Wonderful recipe! It has become a staple in our house. Just as it is or Mexican style...add 1 can of green enchilada sauce, substitute cilantro for the parsley, and add a dash of cilantro. Top with grated cheese and sour cream. Yum!