Soothing Chicken & Rice Soup

Soups are perfect for the chilly October weather. This Soothing Chicken and Rice Soup is a great alternative to chicken noodle soup and, although uses simple ingredients, is incredibly flavorful and can easily be modified to add a variety of veggies and/or spices.

I am bound and determined to get back on a regular posting schedule. I've been trying to edit pictures, make my list of recipes to post, draft those recipes up, and now starts the daunting task of finishing posts to schedule them. I have a ridiculous amount of drafts, but little time to actually finish them. I'm trying so hard to not fail as a blogger. Sheesh.

Since it's October now, I'm trying to post all the soup recipes that I have made over the last year. We decided to keep soup night going throughout the warm summer months because we love soup that much. Now that it's chilly in Tennessee [really just this week, it started cooling down significantly], it's definitely the perfect weather for soup. For some reason, no matter how many soups I make, my oldest, Matthew, begs for two kinds: broccoli cheddar and chicken noodle. He really liked this soup because it was fairly close to chicken noodle - with the noodles being exchanged for rice. He still prefers chicken noodle, but he was happy with this soup too. [thankfully]

I have gotten into the habit of making pasta/rice separately from the soup because I absolutely hate waterlogged pasta/rice. It's the worst. Making them separate really helps to prevent that and then you can grab as much or little of it as you want for your soup. I tend to like more pasta than Nick does and sometimes it's hard to get the quantity of it you want out of a big pot of soup.

(Print)
What you need:

• 2 Tbsp. olive oil
• 1 large onion, finely diced
• 2 to 3 stalks celery (with leaves), halved lengthwise and chopped
• 2 to 3 carrots (or more), peeled and sliced
• 4 cloves minced garlic
• 2 cups shredded, cooked chicken
• 2 quarts chicken broth
• 2 cups water
• 1 cup brown rice [I used instant]
• 1 bunch parsley, chopped
• Salt and pepper, to taste

Directions:

1. Heat oil in a large stockpot on medium heat. Cook onion, celery, and carrots until onion is translucent, stirring occasionally. Add garlic and cook 1 minute, until fragrant.
2. Add shredded chicken, broth, and water. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
3. Add rice and cook until rice is done. You can also cook rice separately and serve the soup poured over the rice, which I prefer so that the rice does not get soggy.
4. Stir in chopped parsley and salt and pepper to taste. Serve with additional parsley for garnish, and cheese if desired.

Recipe from Foodess

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