Chicken Rice Soup

My favorite GKid, you know the one, goes to school out of state.  She was doing great until one of her roommates came back to campus and was tested positive for covid.  Unfortunately, their dorm was put on quarantine.  So far everything looks good for the GKid, but she thought chicken soup would fill the bill.  I was unable to figure out how to mail it, but in her honor, G and I had it for dinner tonight.
GPa couldn’t stand it though.  So, for the price of a thermos and overnight postage, our girl should have this in less than 24 hours.  Just think how long it used to take to send a letter a thousand miles.  Amazing.

2 tablespoons butter, chicken fat or olive oil

1 large onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

Heaped tablespoon minced garlic (4 cloves)

2 bay leaves

3 sprigs fresh thyme or use 1/2 teaspoon dried thyme

1 pound skinless, boneless chicken thighs (4 or 5 thighs) or rotisserie chicken

8 cups chicken stock or broth, low sodium

5 ounces egg noodles or rice

Salt and pepper, to taste

1/4 cup fresh parsley, finely chopped

Water or more stock, as needed

DIRECTIONS

Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring every few minutes until the vegetables begin to soften; 5 to 6 minutes.

Stir in the garlic, bay leaves, and thyme. Cook, while stirring the garlic around the pan, for about 1 minute.

Pour in the chicken stock and bring to a low simmer. Taste the soup then adjust the seasoning with salt and pepper. Depending on the stock used, you might need to add 1 or more teaspoons of salt.

If, during this time, the broth seems low, add a splash more stock or a bit of water. Turn the heat to medium-low.

Transfer the cooked chicken to a plate. Stir the rice into the soup and cook until done, 6 to 10 minutes.

While the rice cooks, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed. Stir in the parsley and serve.

* From the Recipe Box:
I love soup!
I cook the rice separately from the soup so it won’t suck up all the broth.
and remember:  Don’t say anything online that you wouldn’t want plastered on a billboard with your picture on it.  Big kiss, Lynn

 

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