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Really simple and tasty chicken rice soup recipe I came up with to be cooked in the crockpot or slow cooker. Great for a family or individual who wants leftovers all week.

Chicken Rice Soup

Chicken Rice Soup

Ingredients

  • Chicken (2 Breasts 4 Thighs)
  • Chicken Bouillon (4-6 cubes)
  • Celery (4-5 Stocks with leaf)
  • Green Onion (2 scallions)
  • Yellow Onion (1 large)
  • Celery Seed (1/2 teaspoon)
  • Rice (1 1/2 cups your choice)
  • Garlic (1 large clove)
  • Frozen Peas & Carrots (3/4 16 oz. bag)
  • Water (13 cups)
  • Salt & Pepper

Instructions

  1. In large crock pot or slow cooker place: Chicken, Bouillon, 2 Celery stocks chopped, Yellow Onion chopped, Garlic minced, Celery seed, Salt & Pepper to taste, and 12 cups of water.
  2. Cook on High for 3 hours stirring every 45 minutes or so.
  3. After 3 hours use a slotted spoon pull the chicken out and set on a plate.
  4. Use a strainer to skim off all the chicken fat and vegetables left in the broth.
  5. With 2 forks, shred the chicken into small bite sized pieces and then return to the broth.
  6. Now add: 1 cup water, Rice, Green Onion chopped, 2-3 Stocks chopped celery without leaf, and Frozen Peas & Carrots.
  7. Cook on High 30-45 minutes or until rice is soft. (stir occasionally)
http://www.dannyeckes.com/chicken-rice-soup/

 

Detailed Instructions and Pictures

Ingredients

  • Chicken (2 Breasts 4 Thighs)
  • Chicken Bouillon (4-6 cubes)
  • Celery (4-5 Stocks with leaf)
  • Celery Seed (1/2 teaspoon)
  • Salt & Pepper
  • Yellow Onion (1 large)
  • Green Onion (2 scallions)
  • Rice (1 1/2 cups your choice)
  • Garlic (1 large clove)
  • Frozen Peas & Carrots (3/4 16 oz. bag)
  • Water (13 cups)
 Cook Time: 3-4 hours Serving: 8-10

In large crock pot or slow cooker place:

  • Chicken
  • Bouillon
  • 2 Celery stocks chopped
  • Yellow Onion chopped
  • Garlic minced
  • Celery seed
  • Salt & Pepper to taste
  • 12 cups of water
Cook on High for 3 hours stirring every 45 minutes or so. This is making the broth.If you are using all chicken breasts (a healthier alternative) I suggest using 6 bouillon cubes. If you are using half breasts and half thighs I suggest only using 4 bouillon cubes.

After 3 hours use a slotted spoon pull the chicken out and set on a plate. Then use a strainer to skim off all the chicken fat and vegetables left in the broth. Some people prefer to pour their soup through the strainer then chill for 30 mins and remove the fat. That method will work too, I am just too lazy. I use a wire mesh strainer and scoop off as much fat and onions/celery as I can. It is fine to leave some as they will add texture to the soup.


After your soup is skimmed it should look like a standard chicken broth like the image above. Keep in mind mine looks really dark because it is in a black crock pot.


With 2 forks, shred the chicken into small bite sized pieces and then return to the broth. You can also remove any large pieces of fat still left on the meat at this time.


Now add:

  • 1 cup water
  • Rice
  • Green Onion chopped
  • 2-3 Stocks chopped celery without leaf
  • Frozen Peas & Carrots
Cook on High 30-45 minutes or until rice is soft. Make sure to stir occasionally so rice does not stick together or to the bottom/sides of the crock pot.

Ladle into a bowl and enjoy. Add pepper if you desire and serve with side of your favorite bread.


This soup is great for winter time. For about $10 worth of ingredients it will last about a week. When reheating you can add more water without an affect to the overall flavor.


Opinion

I enjoy this soup with half chicken breasts and half thighs. When using all breasts the meat tends to get dry, all though it is healthier. Also because the thighs have more fat in them you can use less bouillon when using the half and half method. I have tried various types of rice and it always works out great. I once used noodles instead of rice, however, the noodles became very soggy and fell apart in the leftovers.

To reheat simply ladle desired amount in a pot, add some water, and bring to a boil on the stove.


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