Chicken rice soup is a tasty way to help end a cold. It is a well seasoned soup with garlic, onion, tarragon and a mixture of vegetables. The soup can be served for lunch or dinner along with sandwiches or hot breads and butter.
There are almost as many different versions of chicken soup as there are cooks. Cooks have always made use of all of a chicken. Soup is one of many ways of taking leftover chicken and turning it into another dish. While this version uses rice as the starch a cup or so of thin noodles can be used instead or potatoes can be added.
The recipe will serve 6.
Chicken Rice soup
- 2 chicken breasts, skinled and deboned (I used frozen)
- ½ of a large white onion, sliced thin
- 3 cloves of garlic, minced
- 3 teaspoons of dry chicken bouillon
- Water or part chicken broth
- 1 cup of mixed vegetables, frozen or fresh and diced
- 3 tablespoons of butter
- Salt and pepper to taste
- 1 teaspoon of dry tarragon
- ¼ cup of raw rice
Melt the butter in a Dutch oven or other large deep pan. Add the sliced onion, the garlic, the vegetables and the tarragon. Sprinkle with salt and pepper. Stir and cook over medium heat until the onion is soft.
Put the chicken breasts into the pot. Fill the pan with water or broth or a mixture within a couple inches of the top. Add the dry bouillon if you used water. Cook covered over medium high heat until the chicken is completely done. Remove the chicken and shred or cut into small pieces. Put the chicken back into the pan. When the soup returns to a boil stir in the rice. Cover and cook until the rice is almost tender. Redice the heat to low and simmer the soup for at least an hour.
Serve the soup with egg salad sandwiches or with hot breads.
Turkey can be used instead of chicken. Use around 1 ½ cups of meat. The turkey can be leftover. Remove the skin and remove the meat from the bones. Dice the meat. Leave out the tarragon and use sage or poultry seasoning instead. Root vegetables are good with turkey.
Diced potatoes can be used instead of the rice. About a cup or more.
Use a lot of pepper in the soup. Perhaps more than you normally would.
Use chicken broth if you have it for part of the water. Leave out the chicken bouillon. Use chicken fat if you have some instead of the butter.
A leek can be used instead of the onion.
Mixed frozen vegetables (green beans, corn, peas and carrots) work well in the recipe. Broccoli or Brussels sprouts (added about the same time as the rice) would be a nice variation along with sliced carrots (added with the onion).
If you want a thicker soup mix a tablespoon of corn starch with some cold water, mix smooth and pour into the soup while stirring. Stir while it thickens.