Simple Chicken and Rice Soup is one of those budget friendly recipes when you want to feed a crowd. It’s satisfying, delicious, and it gives me a chance to break out my favorite piece of cookware…the dutch oven. Not only does it make a huge batch of chicken and rice soup, it’s also freezer friendly. Although adding extra aromatics (onion, celery, etc.) wouldn’t hurt, this is one of those recipes that I like to KISS. Keep It Stupid Simple. Not only is it more cost effective, but it allows the real star of the dish to shine…chicken. Adding a splash of lemon juice at the end brings brightness and acidity to the final dish. You’ll notice that after the dish has had a change to sit, the rice will absorb more of that delicious broth. This will give it more of a creamy risotto texture, which in turn makes the leftovers that much better. I hope you enjoy eating this dish as much as I enjoy making it! Stay Fabulous!
Note: Don’t throw away them chicken bones! You can use them to make a huge batch of homemade chicken stock that can be frozen for later use.
simple chicken and rice soup
Equipment
- Dutch Oven
Ingredients
- 1 whole chicken
- 1 14oz can chicken broth
- 2 bay leaves
- 1 tbsp Roasted Chicken Better than Bouillon
- 2 cups long grain white rice do not rinse
- 4 carrots chopped
- juice of ½ lemon
- ¼ cup Italian parsley, chopped plus 4 sprigs for broth
- salt and pepper for seasoning
Instructions
- Place whole chicken breast side up in a cast iron dutch oven. Season with fresh ground pepper.
- Add chicken broth, four sprigs of parsley, bay leaves, and Better than Bouillon.
- Add enough water to almost cover the chicken completely. About 10 cups. Bring to a simmer. Cover and cook over medium low for about 1.5 hours.
- Carefully remove chicken from broth and set aside in a large mixing bowl to cool. While the chicken is cooling, add the chopped carrots and rice to the simmering broth. Cover and cook for 20-25 minutes over medium-low heat.
- While the rice is cooking, remove the meat from the chicken and chop up any large pieces. After the rice is tender, stir in the chopped chicken meat and chopped parsley. Stir in juice of ½ lemon. Season to taste with salt and pepper.
Notes
Nutrition
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