Wednesday, March 13, 2013

Chicken Rice Soup

Some days are just soup days, aren't they? This one is simple, tasty and gluten free. I think the smell of homemade soup cooking on top of the stove makes any house smell like a place you want to pull up a chair and settle in for a bowl of soup and good conversation.


1/4 cup olive oil
1/4 cup rice
1 onion, chopped
2 carrots, chopped
2 celery stalks, sliced
3 quarts chicken broth
2 cups chicken meat, chopped*
1 T. parsley
salt and pepper to taste


Heat a soup pot over medium heat with olive oil and rice. Add onion, carrots and celery. Stir frequently for about 5 minutes until onion is translucent, then add chicken broth and parley.  Bring to boil. Add chicken and stir. Reduce heat to simmer and cover. Cook for 30 minutes stirring occasionally. 

*If you don't have precooked chicken, you can add a few boneless, skinless chicken breasts to the boiling soup. Remove after 30 minutes, chop or shred, and then add back to soup.

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