By jmelyn on October 02, 2003
Photo by Chef Jodi Town
Photo by Chef Jodi Town
"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."
Serving Size: 1 (340 g)
Servings Per Recipe: 8
"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!"
"This was very good! My DH doesn't like chicken soup typically, but he did love this one. I poached the chicken breasts, and sauteed the veggies and fresh thyme in a little olive oil until soft. I added packaged chicken stock and fresh minced garlic. I also thickened the soup with about 4 tbsp cornstarch and added some 1% milk for a bit creamier broth. At the end, I added the little salad pasta rings (also cooked in chicken stock). Was delicious, and I'm very glad we have leftovers for tomorrow! Will definitely make again. Thanks for the recipe jmelyn!"
"I made this Chicken and Rice Soup tonight for dinner and we were all pleased ! I did make a few changes.
Here is what I did:
I started with 12 cups low sodium chicken broth
1 Tbsp. Mrs. Dash garlic & herb
10 frozen chicken tenders
I let that cook while I chopped
1/2 large white onion
2 large celery sticks
1 large garlic clove
and grated my 2 carrots fairly finely (like for a salad)
2 cups of uncooked long grain brown rice
I cooked it for an hour to let the long grain rice cook.
When it was done, I pulled out the chicken and chopped it into bite size pieces.
The grated carrots gave it pretty color and the rice absorbed most of the liquid. I am not a soup maker, but this was really good. I was pleased! And my husband and son even more so ! Janice from Anchorage, Alaska"
"Excellent flavor. Used home-made chicken stock, extra fresh garlic cloves, and Lundberg's wild rice blend. Sauteed the veggies with the thyme in a splash of olive oil, then added the broth and rice. Next time will try with fresh thyme."
"Great soup. I agree with the previous posts regarding the Thyme. The Thyme really gives this soup a nice distinct flavor. I will use this recipe again. Thanks."
"Very good soup and pretty easy to make. I used Ditalini pasta and found it the right amount for what the recipe called for. Update; adjusted this recipe for my (electronic) pressure cooker & it came out amazing. I browned the chicken abit & then threw all other ingredients in before closing the lid. Simple recipe with great flavours, thanks for sharing."
"I chose this soup to use up some of the leftover turkey from Thanksgiving and it was superb. I used 5 14-ounce cans of low sodium chicken broth, 2 of those were roasted garlic flavored so I didn't add the chopped garlic. Also, I used bow-tie pasta as that's what I had on hand. My DH and I ate 2 big bowls each, yummy, and we have leftovers for lunch tomorrow. This would freeze well too. I'll definately be keeping this soup recipe close at hand for future use. Thanks jmelyn for a great additon to the Zaar collection."
"Our family really enjoyed this recipe...I used egg noodles this time, but plan on trying the rice...the thyme did make a wonderful difference...Thanks for sharing this."
"This is a great recipe for using up that left oer turkey after the holidays! Loved it!"
"We loved the flavor of the soup. Loved the balance between the thyme and chicken flavors. I started out with 10 cups of broth and added another 3 cups of broth after the rice cooked in."
"This is a flavorful recipe, but 1 cup of uncooked rice is way too much. It was more like "rice with chicken" rather than soup. I ended up straining the broth and then picking out the chicken & carrots to recombine them in more pleasing proportions. A lot of work for a simple soup. If you try this recipe, start with 1/2 cup rice."