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Old 03-11-2010, 03:40 PM
Location: St. Louis
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Does anyone have a good chicken and rice soup recipe? Preferably a brothy one not creamy.
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Old 03-13-2010, 08:26 PM
Location: Where the sun likes to shine!!
20,549 posts, read 30,288,356 times
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Well my husband thinks it's good.

I change the basic recipe depending on what I have on hand.

6 cups chicken broth...I use bouillon cubes and water
4 chopped carrots
3 celery stalks chopped
1/2 bag chopped spinach
@ 1 pound of raw chicken in chunks(my husband likes big chunks of chicken)
1 cup Instant brown rice(he never even notices)

Put the water and bouillon cubes into a big pot. Turn on medium high while you are slicing. Add the carrots, chicken, and celery. Don't boil. About 20 minutes later add the rice, bring to a boil, lower the heat, cover and simmer. Add the spinach when the rice is almost done.

Sometimes I add cabbage and/or a can of beans. I've also added a can or 2 of stewed or diced tomatoes. It's a very flexible recipe.

My husband likes this soup more like a stew so I all the veggies and the meat are a good size. The cooking time will vary slightly depending on how small or big you chop things.

Experiment and have fun. There are no limitations to this kind of soup except the size of your pot If the soup is too thick add more broth. If iit's too watery add more rice or vegggies.
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Old 03-16-2010, 07:34 AM
Location: Sugar Grove, IL
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I make chicken soup quite a bit. I usually use legs and thighs for my soup.
put the legs and thighs in a crock pot, cover totally with chicken broth(buy whatever kind you like)
add chopped onion, celery and carrots. (I like to buy the shredded carrots).
season however you like!
I also add a can of diced tomatoes.

let it cook until chicken is done, take it off the bones.
you can cook rice or whatever type of noodle that you like in a separate pan.
when ready to serve, add the rice/noodles to the bowl and ladle the soup over it.
This way, it keeps your noodles/rice from getting mushy!!
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