Chicken Rice Soup
"I had a day off, some chicken and rice. Why not make a soup!
It's basic and a throw together type of thing. Hopefully some of you try this and like it as much as my family does!"
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Serves:
-
10-12
ingredients
- 6 chicken legs
- 4 chicken thighs
- 2 onions, skins removed and cut in half
- 2 carrots
- 2 stalks celery
- 4 garlic cloves (garlic powder will work if you don't have whole garlic)
- 2 cups chicken stock (mine was frozen from a previous recipe)
- 1 cup chicken gravy
- 8 cups water
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chicken bouillon (if needed)
- 1 teaspoon tarragon
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon coriander
- 1 -2 teaspoon red chili pepper flakes
- 1 dash cayenne
- 3 cups rice (more or less depending on how much broth you wish to have in the soup)
- salt and pepper
directions
- Put everything in the pot to cook.
- Once the chicken is completely cooked, remove it to cool and separate it from the bone; add the meat back into the broth.
- Continue to simmer the soup, leaving the onions, carrots, and celery in to cook down. If you want to remove this though, you can.
- Add the rice, cook it until it's tender and you're done.
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RECIPE SUBMITTED BY
While life throws its twists and turns I still find time to cook, bake, and try new recipes. I love the joy that cooking brings to those who eat what I prepare. Thank you to those who have tried a recipe, or two, of mine. Half the fun of cooking/baking is trying new things! I appreciate your comments and critiques as well.
