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Chicken & Rice Soup

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Introduction

Chicken & Rice Soup is a classic comfort food that marries the heartiness of chicken with the warmth of rice, all simmered in a flavorful broth. This dish has stood the test of time, evolving from simple farmhouse meals to modern-day staples loved by families for generations.

Tips for this recipe

To enhance your Chicken & Rice Soup, consider using fresh herbs like thyme or parsley. Also, ensure you cook the chicken thoroughly and remove any bones before blending parts of the soup if serving children.

Why you will love this recipe

This Chicken & Rice Soup is not only nourishing but also easy to make with readily available ingredients. Its rich, heartwarming taste offers comfort on a plate while being versatile enough for any occasion.

Ingredients

  • low-sodium chicken broth 4 cups (32 fl oz/1 l)
  • long-grain white rice 1/3 cup (2.25 oz/75 g)
  • skinless, boneless chicken breast halves 2
  • carrot 1, peeled and diced
  • celery stalk, diced 1
  • frozen peas 1 cup (5 oz/155 g)
  • garlic clove, sliced 1
  • thyme, dill or parsley 1/2 teaspoon dried or 1 teaspoon minced fresh
  • salt and ground pepper
  • fresh lemon juice (optional)

Adviced equipments

  • Casserole or Soup Pot: At least 6 quarts, for large cooking capacity.
  • Chef’s Knife: For efficient chopping of vegetables and meat.
  • Cutting Board: To safely prepare ingredients.
  • Measuring Cups & Spoons: For precise measurements.
  • Whisk or Fork: For mixing soup to achieve a smooth consistency.
  • Colander: To drain and rinse vegetables before cooking.
  • Stirring Spoon or Ladle: Ideal for stirring the soup and serving it.
  • Food Processor (optional): For finely chopping ingredients when desired.
  • Blender (optional): To blend parts of the soup, particularly beneficial for children’s meals.
  • Slow Cooker: Suitable for a hands-off cooking method with low heat over several hours.
  • Serving Dishes: Appropriate bowls or shallow bowls to serve the soup effectively.

History of the recipe

Chicken & Rice Soup’s roots can be traced back through various cultures, where it has been a go-to meal for both its nourishing qualities and simplicity. It reflects the culinary evolution from home cooking to an accessible dish in countless kitchens worldwide.

fun facts about this recipe

The beauty of Chicken & Rice Soup lies in its adaptability. Variations across regions include different types of rice, seasoning blends, and the addition of vegetables or meat substitutions to suit dietary preferences. It’s a dish that celebrates both tradition and personal touch.

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Chicken & Rice Soup

Chicken & Rice Soup

amanda

Equipment

  • - Casserole or Soup Pot: At least 6 quarts, used for cooking the chicken and vegetables in large quantities.

  • - Chef's Knife: Essential for chopping onions, garlic, carrots, celery, etc.

  • Cooking ingredients needed.

  • - Cutting Board: Used to prepare your ingredients safely and conveniently.

  • - Measuring Cups & Spoons: For accurately measuring ingredients such as rice, broth, etc.

  • - Whisk or Fork: To whisk the soup together after cooking for a smooth consistency.

  • - Colander: To drain and rinse vegetables before adding them to the soup.

  • - Stirring Spoon or Ladle: For stirring the soup and serving it effectively.

  • - Food Processor (optional): Can be used for finely chopping ingredients like onions, garlic, and even cooking rice in a fine texture if desired.

  • - Blender (optional): Used to blend some soup parts after removing bones or achieving your preferred consistency, especially useful if serving children.

  • - Slow Cooker: For cooking the chicken and broth at a lower temperature over several hours, making sure everything is tender without much hands-on attention.

  • - Serving Dishes: Suitable bowls or shallow bowls for presenting and serving the soup.

Ingredients

  • low-sodium chicken broth 4 cups (32 fl oz/1 l)

  • long-grain white rice 1/3 cup (21/2 oz/75 g)

  • skinless, boneless chicken breast halves 2

  • carrot 1, peeled and diced

  • celery 1 stalk, diced

  • frozen peas 1 cup (5 oz/155 g)

  • garlic 1 clove, sliced

  • thyme, dill, or parsley 1/2 teaspoon dried or 1 teaspoon minced fresh

  • salt and ground pepper

  • fresh lemon juice (optional)

Instructions

1

Instruction 1

Combine the broth, rice, and 2 cups (16 fl oz/500 ml) water in a saucepan. Place over medium heat and bring to a boil. Add the chicken to the saucepan and reduce the heat to low. Simmer the chicken, uncovered, until cooked through, 10-12 minutes. Using tongs, lift the chicken pieces out of the broth and put them on a plate. Set aside to cool.
2

Instruction 2

Stir the carrot, celery, peas, garlic, and thyme into the saucepan. Raise the heat to medium and cook until the vegetables are softened and the rice is tender but not mushy, about 10 minutes. Taste the broth and season with salt and pepper to taste and a squeeze or two of lemon juice, if using.
3

Instruction 3

Shred the chicken or cut it into bite-sized pieces and add it back to the simmering soup. Cook until heated through, about 5 minutes.
4

Instruction 4

Ladle servings of the soup into insulated containers as needed and close tightly to keep warm. Don't forget to pack a spoon! (Let any remaining soup cool, then cover tightly and refrigerate for up to 4 days or freeze in individual portions for up to 4 months.)
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