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Chicken Rice Soup

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

20 Servings

Print recipe

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 EVOO
  • 2 garlic cloves, minced
  • 2 cups cabbage, chopped
  • 2 teaspoons thyme, minced

Instructions

  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 EVOO 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.

 

Enjoy!

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