Chicken Soup With Rice is easy and soothing whenever storms brew inside or out. If the soup is made with Homemade Chicken Broth and fresh, local ingredients, all the better.
Note: Clean leek throughly to avoid gritty soup.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup rice
- 1/2 tsp. salt, plus more to taste
- 8 cups chicken broth, divided
- 2 stalks celery, thinly sliced
- 1 leek, white and light green parts thinly sliced
- 1 carrot, diced
- 2 cups shredded chicken meat
Preparation:
- In a medium pot bring 2 cups water to a boil. Add rice and 1/2 tsp. salt. Bring to a boil again. Cover, reduce heat to simmer, and cook undisturbed for 15 minutes. Without removing cover, take off heat and let sit for 5 minutes. Remove cover, fluff rice with a fork, and set aside.
- Meanwhile, in a large soup pot over medium-high heat, warm 1/4 cup chicken broth. Add celery, leeks, and carrots. Cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add remaining broth. Bring to a boil. Reduce heat to a simmer and cook, undisturbed, until vegetables are tender, about 10 minutes.
- Add chicken to soup and cook until heated through, about 2 minutes. Add cooked rice and cook until heated through, about 1 minute. Add salt to taste. Serve hot.
Makes 6 ample servings of Chicken Soup With Rice.
