Chicken and Rice Soup Recipe
by Mary A. Mitchell
When in doubt, make chicken soup. It is a recognized panacea for various illnesses, from colds to the flu, and while it has not yet been registered as a cure, it does make the convalescent feel better. Its warmth soothes a scratchy or sore throat, and chicken soup soothes the tummy. And even if you aren’t sick, it tastes wonderful on a chilly day. This recipe freezes well, so you can have it ready at any time.
Ingredients
2 to 4 skinless chicken breasts
1 chicken bouillon cube
1/2 cup chopped celery, as well as a few minced leaves
1 medium onion, minced
1/4 cup chopped carrots
1 can of chicken broth (low- or no-fat variety works)
1/2 cup of rice
Dash of garlic salt
Dash of seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Instructions
Place chicken, seasonings, and bouillon cube in a three-quart saucepan with enough water to cover. Simmer for 20 minutes or until the chicken is done. Remove chicken, de-bone, and slice into small chunks. Return to broth. Add vegetables and chicken broth and as much water needed to cover.
Cook for 45 minutes to one hour. You can add more bouillon cubes and a hint of hot sauce for more flavor. About 15 minutes before ready to serve, add rice and water as needed.
If you want thicker soup, you can make a paste with 2 to 3 tablespoons of cornstarch or flour and 1/2 cup of water. Stir the mixture until it has no lumps. Add gradually to the soup, stirring as you do so. You will have to work up to the consistency you want.
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