Monday, November 15, 2010

Chicken Rice Soup

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.


  1. This sounds great! I might try to throw in some wild rice with the brown. Thanks for another soup recipe!

  2. We love chicken rice soup! I use the "Greek Egg-Lemon Soup" recipe in More with Less. You add a beaten egg and some lemon juice at the end.

    I like to have a few meals frozen, so sometimes I do have soup in the freezer. I avoid freezing anything milk-based or with potatoes in it.

  3. I was looking for something like this! Thanks


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