How did I ever miss chicken rice soup? This is a true comfort food!
Several of you have asked about freezing soups. Soups are actually something that I rarely freeze, so I don't have much experience freezing soups. I just usually make a large pot and we eat it for two days. Not much variety but my family doesn't usually complain.
But chicken rice soup is an exception. With this soup I usually make a huge pot full. After eating all we can stand, I freeze the leftovers. It makes such a nice quick meal, especially if someone isn't feeling well.
I often make this soup with leftover turkey and broth - in fact, now is when I start looking for good sales on Thanksgiving turkey because there are so many recipes that we love with leftover turkey.
Chicken Rice Soup
3 quart chicken broth (or water with bouillion)
1 cup diced carrots
1 cup diced celery
1/4 cup chopped onion
2 minced garlic cloves
3 cups diced cooked chicken
1 pint corn
Place all in a large pot and bring to boil.
1 cup brown rice
Add to pot. Season as desired. I usually use salt, thyme, and parsley.
Simmer for 1 hour, stirring occasionally. Serve.