Name: Chicken and Rice Soup
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 3 quarts water -; 4 bone-in chicken breast halves (about 3 pounds) -; 1-1/2 teaspoons salt -; 1/4 teaspoon pepper -; 1/4 teaspoon poultry seasoning -; 1 teaspoon chicken bouillon granules -; 3 medium carrots, chopped -; 2 celery ribs, chopped -; 1 small onion, chopped -; 1/2 cup uncooked long grain rice -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Rice Soup

1. 3 quarts water -

2. 4 bone-in chicken breast halves (about 3 pounds) -

3. 1-1/2 teaspoons salt -

4. 1/4 teaspoon pepper -

5. 1/4 teaspoon poultry seasoning -

6. 1 teaspoon chicken bouillon granules -

7. 3 medium carrots, chopped -

8. 2 celery ribs, chopped -

9. 1 small onion, chopped -

10. 1/2 cup uncooked long grain rice -

How to cook deliciously - Chicken and Rice Soup

1. Stage

In a large Dutch oven, add the chicken, water, salt, pepper and poultry seasoning. Bring to a boil, then reduce heat to a simmer. Cover and cook the chicken until tender, 25 to 30 minutes. You're making the broth for the soup too.

2. Stage

Use a slotted spoon to remove the chicken from the broth, and set it aside. When it's cool enough, remove the meat from the bones and cut or tear into bite-sized pieces, discarding the skin and bones. After skimming the fat from the broth, add the chicken back into the broth along with the bouillon, carrots, celery, onion and rice. Bring it back to a boil, then reduce to a simmer and cook, covered, for 25 to 30 minutes, until the vegetables and rice are tender.