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In the Kitchen With Elaine: Chicken and Rice Soup

By   /   September 29, 2012  /   Comments Off

I love this cool weather!! I feel that fall is in the air. It’s time for soups and stews. With the chill in the air, also comes colds and sniffles. Chicken soup has been said to be a cure all. I don’t know if it’s a proven fact or not, but I know a pot of chicken and rice soup makes you feel better. Is it the chicken or the rice, maybe it’s the vegetables, or maybe it’s the steam that opens up my head and makes everything better. Try this on a cool day.

Chicken and Rice Soup

4 chicken breasts

4 ribs of celery, chopped

1 large onion, chopped

½ pound of shredded carrots (found in the produce section)

Enough water to cover chicken

1 large can of chicken broth

Salt and pepper to taste

Rice amount that suits you – thin, more brothy soup: add less rice; thicker, more stew-like: more rice – remember rice will swell

Cook chicken until just tender; remove chicken and skim any debris or strain broth. Let chicken cool; take skin off and debone. Cut into bite size pieces; add back to broth. Add vegetables and cook until tender. Check for salt and pepper. Add the amount of rice to suit you; I use ¾ cups of rice. Have extra chicken broth to adjust thickness – if soup gets too thick, add broth until the consistency is what you want.

Hope you enjoy. Don’t know if this is a cure all or not, but it sure is good!! Serve with crackers or cornbread.

May God Bless You!!

Elaine Ranew Barrett

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