Posts Tagged rice

Chicken and Rice Soup, perfect on a cold day

We’ve had a lot of snow here in Mid-Missouri this winter. A lot, to say the least. Just last week we had 18 inches of snow, drifts up to 4-5 feet and several days off work and school. During these cold days, I crave comfort food like pregnant women crave pickles and ice cream. To get my fix, I usually end up with soup, stew or chili. Today, it’s soup.

With a young child, chicken noodle soup is always a safe bet. However, my husband vetoed the noodles and asked for something different. Lucky for him, I just bought a great rice blend at the grocery. It has brown and wild rice, an easy way to snazz up any meal. So, 45 minutes later (much longer than noodles would have taken) the rice was finished and I could add it to the soup.

Saltines would go great with this soup, as would a nice thick piece of banana bread for dessert. So if you have a craving for a warm, gratifying meal, give this recipe a shot.

Chicken and Rice Soup

  • 2 chicken breasts, cooked and diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 1 tablespoon poultry seasoning
  • 2 cans Campbell’s chicken gravy
  • 2 (26 oz. ea.) containers chicken stock
  • 2 cups brown and wild rice blend, cooked

In a saucepan, add 2 cups chicken stock to 1 cup uncooked rice, this yields 2 cups cooked. Bring to a boil, stir and then lower the heat and add a lid. This will take about 45 minutes to cook through and absorb all the liquid. In the meantime, add the remaining chicken stock, chicken, vegetables, seasoning and gravy to a stock pot. Let this simmer while the rice cooks. By the time the rice is ready, the veggies will be soft. Once the rice is finished, add it to the soup and you’re ready to eat.

Melissa’s Notes:

I add canned gravy because it’s already seasoned and it adds body and flavor to this soup.

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