![]() Step 2: Add chicken stock, rice, and chicken. Add chopped carrots and onions, season with homemade seasoned salt and pepper, then place a lid on top and cook until the vegetables are very tender, 5-7 minutes, stirring occasionally. Step 1: Saute the vegetables. Start by heating a drizzle of extra virgin olive oil in a large soup pot or dutch oven over medium heat. I am brand loyal to Lundberg Family Farms rice products, and find their California White Jasmine Rice is the best rice for this recipe. Trust me, rice quality makes a huge difference! If you use minute rice, or any other type of par-boiled rice, it will turn out mushy! My #1 tip for ensuring your rice doesn’t get mushy in this soup is to use high quality rice. How do You Keep the Rice from Getting Mushy? That said, if you have leftover cooked rice you want to use instead, you may do that, but know that you won’t need as much stock or broth since the cooked rice won’t soak as much of it up. The rice will cook in the hot chicken stock, soaking up all the tasty flavors as it softens. Should You Cook the Rice Before Adding it to the Soup? Diced, boneless/skinless chicken thighs could be used as well.Īlternatively, you could use pre-cooked shredded or diced chicken from a rotisserie chicken or slow cooker chicken. ![]() The chicken will poach as the soup cooks. Nope! Simply dice up chicken breasts, season them with seasoned salt and pepper, then stir the pieces into the hot, boiling broth. Feel free to use low sodium chicken broth or stock if needed.ĭo You Cook the Chicken Before Adding it Into the Soup? Chicken stock: Since there are so few ingredients in this soup, I like to use chicken stock ( homemade is great!) for max flavor, though chicken broth is just fine too.You CAN use brown rice, but you’ll need to simmer it for much longer, and use more broth. Long grain white rice: Be sure to use long grain white rice like jasmine rice or basmati rice, vs a short grain rice like arborio rice or sushi rice.Chicken: Diced chicken breast gives this soup protein and staying power.Pepper and Homemade Seasoned Salt: My homemade seasoned salt is made from just 4 ingredients and adds so much flavor with nearly zero effort.Garlic: Gives this soup a craveable scent and flavor.I often use shredded carrots as a quick and easy swap. Carrot: A vegetable my kids love in soups, so it had to be included in here.Onion: Finely chop a yellow onion, or use a shallot if you prefer.Feel free to use butter instead (or add it in anyway!) Extra virgin olive oil: To saute the vegetables.It’s a fabulous recipe to customize with extra veggies in particular, though here’s what you’ll need for the base recipe: Take a look at the comments section of this post, and you’ll see that readers have added everything from celery to spinach, dried and fresh herbs, plus peas to this soup over the years. Cancel your current dinner plans – you’re having soup for dinner tonight! Watch How to Make It! The best part? Chicken and Rice Soup takes one pot, 30 minutes, and a handful of everyday ingredients to make. It’s SO simple, yet has the most soul-satisfying taste. This brothy, nourishing soup features fresh vegetables, tender chicken, long grain white rice, and chicken stock-and I am not exaggerating when I tell you that my children lick their bowls clean of it. One of our all time favorite chicken soup recipes is Chicken and Rice Soup. I don’t make the rules, I just cook the soup! The apple didn’t fall far from the tree in many ways when it comes to my darling children - including the fact that they all love soup as much as their Mama.
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