Chicken Rice Soup

Chicken Rice Soup

This rainy Northeast weather brings the opportunity to make hearty soups. Recently Heidi served her family a Creamy Pumpkin Soup, a Creamy Mushroom, Sherry & Goat Cheese Soup and a Hearty Chicken & Ham Soup and I served my family Sopa de Carne. Well this week, one of my sons was really not feeling well, and as it’s a well known fact that Chicken Soup is the cure-all for everything, I decided to make him a hearty healing pot of soup. It was the perfect antidote! He’s back up and running and we all got to enjoy this delicious soup right along with him. These are some really great soups to warm you up on these early winter days…

Chicken Rice Soup
4 boneless chicken thighs
4 carrots, peeled & chopped
3 celery stalks, chopped
1 large potato, diced bite-sized
2 envelopes Goya chicken bouillon
1/2 tablespoon poultry seasoning
1/2 tablespoon dried oregano
1/2 tablespoon dried parsley
1 teaspoon salt
fresh ground pepper
3/4 cup rice

Fill an 8 quart stockpot 3/4 of the way with water and place on stove burner set to High. Add the chicken thighs, carrots, celery, potato, bouillon, poultry seasoning, oregano, parsley, salt & pepper. Bring to a boil, reduce heat and simmer one hour. Remove the chicken thighs and shred them then add them back into the soup. Add the rice and simmer for 30 minutes. Serve in soup bowls and enjoy…It’s delicious, hearty, warm and healthy!



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Chicken Rice Soup

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