Chicken and Rice Soup

This comforting soup hit the spot when the weather got cold and both my husband and I caught whatever miserable respiratory virus was going around. Chicken soup to the rescue! It is wonderfully warming and makes you feel like you are doing something good for yourself. I made a big pot, so it lasted for several meals. It tastes even better reheated, since the flavors have a chance to really develop. I like to serve it with buttered garlic sourdough bread sprinkled with thyme. Yum!


1 cup brown rice
2-3 large carrots
4 stalks celery
1/2 onion
8 cups chicken broth
2 chicken breasts
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon thyme
salt and pepper (to taste)
parsley for garnish

Step 1

In a pot covered with a lid, cook 1 cup of brown short grain rice in 2 cups of water, adding 1 teaspoon of salt. The rice is done when there is no water remaining in the bottom of the pot.

Step 2

Chop carrots, onion, and celery and put them in a large pot with the chicken broth and the bay leaf. Simmer until the vegetables are as tender as you like.


Step 3

While the soup and rice are simmering, cut up the chicken breasts and saute in a skillet until they are cooked.

Step 4

Add the chicken and rice to the soup as well as the seasonings. Garnish with parsley and serve with garlic bread.


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