Chicken and Rice Soup Recipe #126523
I do this one to use up leftover chicken. It's quick, easy, and makes a good hearty meal. We have along with chicken pot pie, which uses similar ingredients and is nearly as quick and easy.
by lynxpilot
30 min | 10 min prep
SERVES 6
- 1/4 lb diced cooked chicken meat
- 1 cup diced carrot
- 1 cup sliced celery
- 1 chicken bouillon cube
- 1/2 cup long grain rice
- 2 tablespoons cornstarch or flour
- salt (to taste)
- water (to desired consistency)
- ground black pepper (to taste)
- Heat about 5 or 6 cups of water to a boil and add the carrot, celery, bouillon cube, and salt. Boil for about 5-10 minutes.
- Add the chicken meat and rice. Also, if you have leftover chicken skin and fat from remaining meat, this adds a bit of flavor.
- Periodically check rice for cooked texture. Once it is done or nearly done, slowly stir in the corn starch (or flour) to obtain a slightly thicker texture.
- Add water or rice to desired quantity and texture. Adjust flavor with salt and pepper to desired. You can also add another bouillon cube for more flavor.
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5 stars