Prep 20 mins
Cook 40 mins
This isn't MY dad's chicken soup recipe, it's just what it was called. I think this originally came from Bon Appetit. I have always made it with pasta instead of rice. The thyme in this is what makes it tasty. Prep time does not include cooking the chicken.
- 1892.72 ml canned low sodium chicken broth (or more--I usually use more like 12)
- 1 onion, chopped
- 2 stalk celery, chopped
- 2 carrots, chopped
- 3 clove garlic, chopped
- 236.59 ml uncooked long-grain white rice (or pasta)
- 29.58 ml chopped fresh thyme or 9.85 ml dried thyme, crumbled
- 473.18 ml diced cooked chicken
- salt and pepper
- chopped fresh parsley
- Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
- Mix in rice and thyme.
- Return soup to a boil.
- Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
- Add chicken and simmer until heated through, thinning with additional broth if desired.
- Season with salt and pepper.
- Transfer soup to large bowl.
- Garnish with parsley and serve.
- Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
- I like corkscrew pasta in this.
Thyme was what made this great. Many positive comments. Used Rotini pasta. Sliced the carrots and onions thin instead of dicing for more rustic appearance
I cooked this in my crockpot for eight hours to sell at my daughters field hockey game. Before half time of the Varsity game, it was all gone. The past was a nice twist.
This was a quick, easy & tasty way to use up leftover chicken - as well as some leftover cooked rice, which I added at the very end! I scaled the recipe in half - but increased the broth to 6 cups. Thanx jmelyn!