It’s soup season. I can’t help myself. Something about the chill in the air and the smell of fall makes me crave warm and yummy soup!! It’s a great filling meal that is healthy and totally satisfying! And it meets my MOST important requirement which is easy to make!! We are no strangers here at HSE to soup recipes…Check out Spicy Chicken Chili, Roasted Red Pepper & Corn Soup, Smokey Southwestern Soup, Cheesy Cauliflower Soup, and Monroe’s Semi-Sissy Chili. Today’s soup recipe was inspired from a pre-made organic soup i picked up at the grocery store the other day. It was so yummy and it just hit the spot!! I knew i needed to figure out how to make my own version so we could have it all the time!!
Chicken & Rice Soup
Chicken & Rice Soup
- 2 chicken breasts, shredded
- 2 cups uncooked basmati rice (or your favorite type of rice)
- chicken or veggie broth
- dehydrated red onion (can use fresh red or white onion if you’ve got them!)
- Prepare the chicken and shred.
- For me the easiest way to cook chicken for shredding is in the crockpot. For this recipe I used 8 oz of organic chicken broth, garlic powder, dehydrated red onion, paprika & a dash of cardamon. Cook on low for 6-8 hours or on high for 2 hours. Chicken can easily shed with a fork!!
- In a large stock pot, prepare rice. Follow directions on the packaging but add a little more liquid then you normally would and include about a tbsp of butter.
- Once most of the liquid has been absorbed, stir in corn and kale. Also add carrots or any other veggies you have on hand. I usually use frozen because its what i have on hand!!
- Add shredded chicken and another 8 oz container of chicken broth.Stir and simmer
- Continue to add water or additional broth until it is to your desired consistency.
- Continue to simmer and stir in 1 tbsp of butter.
- Taste often!! Add additional seasoning (garlic, paprika & cardamon) and salt & pepper to taste. There is so much flavor already in the chicken and broth that it really does not need to simmer for long! Use your taste buds to decide but last time i made this I simmered for about 15-20 minutes!
- Great on its own…or add greek yogurt, shredded cheese and crackers.
Yummo!! The leftovers are also fantastic. Do be advised that the rice does soak up a lot of the liquid so when you go in for round two, either add some additional broth or even eat it as more of a rice casserole!