Wednesday, June 10, 2015

My Chicken and Rice Soup

Cooked chicken (leftovers will do), cut up to bite-size pcs.
14 Cups liquid  (2 or 3 qts low-sodium chicken broth plus balance in water)
1 Small onion, chopped
2 Tablespoons Butter
1 Pkg Onion Dry Soup Mix
2 Cups Long Grain Rice
Salt and Pepper to taste

If you don't have low-sodium broth, don't add any salt til you are serving.  It may have enough for your taste.

Bake your chicken beforehand.  If you are baking some for this dish, bake it to temp of about 150*F only.  It will cook more in the pot.  You can use fresh or leftovers, whatever you have available. 
In a large pot heating on the stove,  add 2 to 3 qts of chicken broth and your water.  Use low-sodium if you can.  If not, then do NOT add any salt til serving.  There may very well be enuf in the broth to suit you already.
You need 14 Cups liquid, so what you don't have in broth, make up for it with water as long as there is 14 Cups total.
Chop up your chicken to bite-size pieces.  Add to the pot. Stir.
Cut up one small onion or several slices of large onion into small pieces.
Add that to the pot.
Also add 2 Tablespoons butter to the pot now.
Add one package of Onion Soup Mix to the pot.  Stir all together.  Let this come to a boil and cook for about 5 minutes.
When its been boiling about 5 mins., add 2 Cups Long-Grain Rice to the pot.  Add salt and pepper to taste.  Stir.
Allow the pot to come back to a boil.  Stirring occasionally.
Turn down to a simmer and cook at the simmer about 10 mins.
At this time you want to check the texture of your rice.  The rice should be al dente, you don't want it soft at this point.  When the rice is ready, remove the pot from the burner.
It will have mostly liquid showing, as seen here above.  Cover the pot off the heat and allow the liquid to absorb for about 20 mins.
When its done, it'll be a combination of rice and broth, like above.  Now you can serve it for your meal.
 Let the pot sit on the side of the stove and cool a bit so you can ladle what's left into covered containers and refrigerate.
Refrigerated, it will keep for several days covered in the refrigerator.
I like to fill a 2-quart pitcher with soup because it takes up less space in the fridge and its easier to serve from the spout.
This makes a great meal in the winter when the winds are blowing and you need a little warming, but I also love it in summer as a light meal.  Enjoy.

1 comment:

  1. I checked out your blog today. I have a new recipe to try out with pears. Might try it out tomorrow. If they are good, I'll bring you some