Hearty Chicken and Rice Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*2 whole chickens (about 2 1/4 lb each)*6 stalks celery*2 large carrots*1 bag baby carrots*1 large onion*3 cups white rice*6 Tbsp Chicken Soup base (I prefer Home Again Soup Base)*Salt, Pepper, Oregano, basil, Thyme to taste*Water
*Clean chickens and place them in a large stock pot. Cover with water.
*Slice onion in half, add to stock pot.
* Cut 2 stalks of celery in half (keep leaves on stalks) and add to stock pot.
*Cut 2 large carrots in half, add to stock pot.
*Add spices (this is for the stock, so you should add a lot more spices than you normally would).
*Boil until chicken is done, and is falling off the bones.
*Turn off stock pot, remove from heat.
*Strain the broth into a large bowl, keeping the chicken and vegetables in the strainer.
*Add the broth back to the stock pot.
*Cool the chicken.
*Discard the vegetables.
*De-skin and De-bone the chicken, shred the chicken and add it to the broth.
*Chop celery, add it to the pot
*Add the baby carrots to the pot
*Add the spices to the pot (including soup base).
I find that it is easier to cook the rice in a separate pot, then add it to the soup. Soo...cook rice according to the directions on the bag, and then add it to the soup.
Boil (or simmer, depending on when you want to eat) until the vegetables are tender.
Number of Servings: 12
Recipe submitted by SparkPeople user EIREANN7777.
*Slice onion in half, add to stock pot.
* Cut 2 stalks of celery in half (keep leaves on stalks) and add to stock pot.
*Cut 2 large carrots in half, add to stock pot.
*Add spices (this is for the stock, so you should add a lot more spices than you normally would).
*Boil until chicken is done, and is falling off the bones.
*Turn off stock pot, remove from heat.
*Strain the broth into a large bowl, keeping the chicken and vegetables in the strainer.
*Add the broth back to the stock pot.
*Cool the chicken.
*Discard the vegetables.
*De-skin and De-bone the chicken, shred the chicken and add it to the broth.
*Chop celery, add it to the pot
*Add the baby carrots to the pot
*Add the spices to the pot (including soup base).
I find that it is easier to cook the rice in a separate pot, then add it to the soup. Soo...cook rice according to the directions on the bag, and then add it to the soup.
Boil (or simmer, depending on when you want to eat) until the vegetables are tender.
Number of Servings: 12
Recipe submitted by SparkPeople user EIREANN7777.
Nutritional Info Amount Per Serving
- Calories: 359.1
- Total Fat: 19.9 g
- Cholesterol: 96.9 mg
- Sodium: 1,091.5 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 2.4 g
- Protein: 26.6 g
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