How to Make Chicken and Rice Soup (or a Chicken and Rice Side Dish)

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By Jerrie DeRose
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Make Chicken and Rice Soup (or a Chicken and Rice Side Dish)

With the temperatures getting colder and cold season right around the corner, now is the time to think about soups, chili, and other hot topical foods. This recipe is a little different in that you salute the rice before adding it to the broth to cook.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

3 cans of chicken broth, preferably low sodium and low fat.
3 skinless, boneless, chicken thighs or breasts depending on whether you prefer light or dark meat.
3 cups of instant rice
1/2 teaspoon curry powder
1 teaspoon poultry seasoning
1/4 teaspoon garlic powder on one clove garlic minced.
1/2 cup chopped onion
1 half bay leaf
1/2 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon thyme
4 Tablespoons margarine or butter (or zero calorie cooking spray if using a non stick skillet).
One half stalk of celery finely chopped
A skillet, preferably no stick
A 2 quart pan for cooking the chicken
3 chicken boullion cubes or 1 extra can low sodium, low fat chicken broth (if needed but optional)

Step 1

Rinse chicken pieces and put in a pot and cover completely with water. Turn the stove burner on to high until water begins to boil.
Step 2

Turn temperature down to medium and let chicken pieces cook for 45 minutes to guarantee they will be cooked through.
Step 3

Then turn the burner off and remove chicken from water, putting the pieces in a dish and placing them in the refrigerator to cool.
Step 4

Open and add the cans of chicken broth to the water, letting the water cool while the chicken is cooling.
Step 5

When the chicken is cool, chop it into small bite sized pieces and add to the now cool water and broth.
Step 6

Add the minced celery and onion to the pot of liquid.
Step 7

Next, measure and add the spices to the pot of chicken, water, and broth.
Step 8

Turning a second burner on to medium high, take a skillet and add the butter, letting it completely melt and then measuring and adding the uncooked instant rice.
Step 9

Continuously stir the rice until it is all coated with the melted butter and continuing to stir the rice until it is light brown.
Step 10

Turn off the burner under the rice and immediately add the hot rice into the cool water and broth, at which time the rice will make a sizzling sound as the kernels split and crack.
Step 11

Turn the burner under the soup onto medium high and let cook for five to fifteen minutes so that the rice will cook thou roughly and absorb the spices and some of the broth.
Step 12

Taste the soup to make sure the rice is done before adding salt and pepper to taste. If you do not feel the soup has enough of a chicken taste you can add another can of chicken broth or 3 chicken flavored bouillon cubes.