Classic Chicken and Rice Soup

Taste away the change of seasons and enjoy a soul warming meal!
Complexity Level:  Easy

Some days all you need is a hot, steaming bowl of soup to make your life a little more fulfilled.

Chicken N Rice Soup

What You Need

1 Whole Chicken, 4-5 lbs

Water

3 cans Chicken Stock

1 tbsp salt

2 tsp Black Pepper

2 Bay Leaves

1 Stalk Celery

1 tsp Garlic Powder

1 lb Baby Carrots/ Carrots

1 tbsp Parsley

2 Onions, Finely Diced

3 cups Cooked Rice (or Quinoa/ Eggs Noodles/ Gluten Free Noodles)

To start, rinse and chop the carrots, onions, and celery.   Place into a large soup pot, adding the chicken and enough water to fill the pot about 2 inches from the top.  Next, add 1 tbsp salt and 1 tsp Black Pepper.

After 1 hour of boiling. Turn off heat and let sit. Remove the chicken from the water, but DO NOT DUMP A THING! Add the chicken stock, bay leaves, and garlic to the water, cover, and turn on low to simmer -- letting the broth cook, and the chicken  to cool.

When the chicken has sat at least 30 minutes, pull the meat off the bones. Toss the bones in the trash and chop the chicken into hearty pieces. Add this to the broth mixture, tasting to see if more salt is needed. Remove the Bay leaves before serving, and add the cooked rice/ noodles/ quinoa.

Never use the broth to cook the pasta/ rice/ quinoa... it will become a disaster. Instead, cook the grains in a separate pot, and let cool. After this step you can add them to the hot soup -- this will cause a better soup consistency and not over cook the grains.

So simple, cheap, and fabulous to make for chilly nights and friends!

Enjoy!

Aimee Gonzalez