Chicken Rice Soup for the Soul

Berta Lily
by Berta Lily
8 bowls
1 hr 50 min

What's better then some chick soup this time of year as the weather gets colder and the sun sets earlier?

Start with a whole chicken and peel all the skin off.

The place in a large pot with water and boil.

While the chicken is boiling, I dice some carrots, onions and celery.

The first boil produces a lot of this white foam which I dump. I think this is an important step my mom always does with any chicken soup.

The species I use are garlic salt, adobe and bay leaves.

I put the chicken back in the pot with new water and all the veggies along with spices and bring to a boil again before simmering for an hour.

After that, add a cup of rice and cook for another 30 minutes.

Once the rice is cooked, I remove the chicken from the soup. You may also need to add some boiling water as the rice soaks up a lot of the liquids.

After everything is tender, I cut the chicken into little cubes before adding it back into the pot.

And that's it! Hearty soup to warm those wear bones!

Chicken Rice Soup for the Soul
Recipe details
  • 8  bowls
  • Prep time: 20 Minutes Cook time: 90 Minutes Total time: 1 hr 50 min
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  • whole chicken
  • 3 carrots
  • 5 celery stalks
  • 1/2 onion
  • bay leaves
  • garlic salt to taste
  • cup of rice

skin the chicken and boil in water
dump the water and boil again this time adding the diced veggies and spices
cook for 1 hour then add the rice and cook another 30 minutes