chicken and rice soup
With cold and flu season upon us, we can all use a quick and easy chicken soup recipe. This isn’t a brothy soup, more of a meaty version. Everyone in my family loves it, even Colton
Colton aka: Moose, Duece, Colt, CJ
Age: 6
Favorite Word: Fart
Hobbies: Playing in the dirt, setting off fire alarms at preschool and bossing people around.
Best Qualities: The sweetest disposition this side of the Mississippi.. He likes it, hey Mikey!
It is a big batch, but freezes nicely. Even if you don’t need it now, you should make up a big pot and freeze it in individual portions for a healthy, homemade soup all fall and winter long. It feels so much better to feed your sick kid a homemade bowl instead of opening a can.
I made it last night because Noah
Noah aka: Mac Daddy
Age: 15
"Special" Qualities: Holds a grudge for longer than you can remember the offense. Talks nonstop
Best Qualities: Wakes up with a smile every day and walks to the beat of his own drum. requested it. So, don't think it is just for sick days. Enjoy with a loaf of warm bread.
8 chicken breasts, cut into 1/2 inch pieces
2 cups onion, chopped
8 stalks celery, chopped into one inch chunks
5 carrots, chopped into one inch circles
6 cloves garlic, chopped
4 tablespoons olive oil
1-1/2 cups long grain brown rice
2 teaspoon poultry seasoning
one teaspoon salt
fresh ground pepper
6 cups water
3 quarts chicken broth
Put two tablespoons olive oil in bottom of large sauce pan. Add chicken and two teaspoons of the poultry seasoning. Cook until chicken is almost cooked through. In a separate skillet add the remaining two tablespoons of olive oil and two teaspoons of poultry seasoning and saute onions and garlic until onions become slightly translucent. Add carrots and celery and saute for about five minutes.
Add water and broth to chicken. Add vegetables. Simmer for 30 minutes. Add rice and simmer for an additional 40 minutes or until rice is tender.
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