HOMESTYLE CHICKEN RICE SOUP

When winter colds and flu’s hit or on days of extreme cold like we are experiencing here in Southern Alberta right now, soup is often found simmering on our stove.  Paired with buttermilk biscuits or fresh buns, this Homestyle Chicken and Rice Soup is the definition of comfort food.  It is loaded with tender chicken, tons of vegetables and rice.  Using a store bought rotisserie chicken makes this a quick and easy recipe.  

8 servings

Ingredients:

• 1 rotisserie chicken, meat removed and shredded

• 2 tablespoons butter

• 2 large carrots, washed and diced

• 3 stalks celery, diced

• 1 large onion, diced

• 1 clove garlic, minced

• 1 teaspoon salt (or more to taste)

• 1/2 teaspoon black pepper

• 1/2 tsp dried thyme

• 1/2 tsp dried oregano

• 1/2 tsp red chili pepper flakes

• 1/4 tsp turmeric powder (optional)

• 8 cups chicken stock (or chicken bone broth)

• 2 bay leaves

• 2 tbsp green onions, chopped

• 1/2 cup fresh parsley, chopped

• 1 cup parboiled rice (parboiled rice doesn’t get as water logged and mushy as long grain)

Directions:

• Remove bones and skin from rotisserie or roasted chicken and shred the meat. Set aside.

• Brown butter in a large soup pot over a medium-heat. Add carrots, celery, and onion. Sauté, stirring occasionally, for 5 to 6 minutes. Add garlic, salt, pepper, turmeric & red chili flakes and cook for another minute. Pour in the chicken stock. Add the bay leaves, dried oregano and thyme.

• Bring soup to a boil. Add shredded chicken & parboiled rice. Reduce heat and allow soup to simmer for another 30 minutes.

• Taste soup and adjust salt and pepper, if needed. (***When I’m wanting an extra kick or two, now is when I add a teaspoon or two…or three of Cajun seasoning to spice things up.)

• Remove from heat and serve.

• Soup can be stored in the fridge for up to 4 or 5 days and it also freezes well.