Chicken and rice soup recipe. Chicken soup is my grounding meal. If anyone is sick in the house, we have chicken soup for dinner. When returning from vacation, you can bet I’m making soup for dinner. There is just nothing quite as home-y feeling as chicken soup.
As usual, this recipe is simple, isn’t that the way farm to table recipes should be? The flavors of the thyme and onion pair together so well, but of course you can season to your own preferred taste. The broth is the center point of this meal, so I wanted to let it have the front stage when it comes to the flavor.
Homemade bone broth is very easy, so nutritious and very healing. It makes perfect sense why we crave broth filled soups when we are sick. We have found our favorite to be broth made from the bones of our turkeys. After I cook and take the meat off of the turkey (it works the same with chicken), I put all the bones into my slow cooker with an onion, carrots, salt, and peppercorns. Then put enough water in the pot until it covers the bones. Set the slow cooker on low, and let it sit for about 24 hours. Strain it, saving the liquid, and there you have bone broth.
Enjoy this easy, and nourishing meal with your family.
Chicken and Rice Soup Recipe
1/2 pound of shredded chicken
6 cups broth
1 tsp onion powder
1/4 tsp cayenne
1 tsp thyme
1 big handful of greens sliced thin
Add the cooked chicken, broth, rice and seasonings to a large pot on the stove. Turn the stove onto medium heat, and bring to a simmer. Let it simmer for about 25-30 minutes, stirring occasionally, until the rice is cooked through. Add in the greens and turn the stove off. Let the soup cool off for about 5 minutes, and then serve.
Below is a printable version of this recipe. Enjoy!
- ½ pound of shredded chicken
- 6 cups broth
- 1 tsp onion powder
- ⅛ tsp cayenne
- 1 tsp thyme
- ¼ rice
- 1 big handful of greens thinly sliced
- Add the cooked chicken, broth, rice and seasonings to a large pot on the stove.
- Turn the stove onto medium heat, and bring to a simmer.
- Let it simmer for about 25-30 minutes, stirring occasionally, until the rice is cooked through.
- Add in the greens and turn the stove off.
- Let the soup cool off for about 5 minutes, and then serve.