Chicken Rice Soup


Recipe


Time

Active Time: 45 minutes
Total Time: 1 hour and 55 minutes

Recipe Yield

20 Servings

bon COOK Products Used

Santoku Chef Knife, Heat Resistant Spatula
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DetailsAdditional Info

Ingredients

  • 16 cups Water
  • 4 tablespoons Better Than Bouillon Chicken Base
  • 4 skinless Chicken legs and thighs
  • 6 Celery stalks
  • 2 small Onions
  • 6 Carrots
  • 1 Leek
  • 6 Bay Leaves
  • 2 teaspoons Course Salt
  • ½ teaspoon Ground Pepper
  • 2 cups Brown Rice
  • 2 tablespoons Olive Oil
  • 2 Garlic Cloves, minced
  • 2 cups Cabbage, chopped
  • 2 teaspoons Thyme, minced

bon COOK Products Used

Santoku Chef Knife, Heat Resistant Spatula

Directions

  1. In a stock pot, bring water to boil
  2. Add the bouillon and stir until dissolved
  3. Add Chicken, 2 Celery Stalks and 1 Onion, cut in half
  4. Add 2 whole Carrots, the Leek cut in half, lengthwise
  5. Add Bay Leaves, 1 teaspoon Salt and ¼ teaspoon Pepper
  6. Cover pot, reduce heat to low and simmer for 40 minutes
  7. With a Slotted Spoon, remove Chicken from pot and set aside
  8. Pour remaining contents of the pot through a fine mesh strainer into another large pot
  9. Discard solids and bring the broth to a boil
  10. Add Rice to the broth
  11. Cover and simmer for 40 minutes
  12. Use 2 forks on each Chicken piece to remove the meat from the bones and shred into thin strands
  13. Add Olive Oil to a sauté pan
  14. Chop 1 Onion, 4 Carrots, 4 Celery stalks and cabbage into bite size pieces
  15. Add Garlic and chopped vegetables to Olive Oil and sauté for 5 minutes over medium heat
  16. When rice is cooked, return Chicken and sautéed vegetables to the pot
     17. Add 1 teaspoon Salt, ½ teaspoon Pepper and Thyme 

  

Time:

Active Time: 45 minutes
Total Time: 1 hour and 55 minutes

Recipe Yield

20 Servings

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Chicken Rice Soup

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