Chicken Rice Soup is a great all-in-one dinner that can easily be tailored based on your farm-fresh favorites and what’s in season in your area. The best part? Almost any combination will yield really great leftovers.
- Gluten free
- 11 ½ cups chicken broth or stock
- 1 ½ cups thawed raw chicken breast (cut into ½” cubes)
- 1 ¼ cups diced yellow onions
- 1 ¼ cups diced celery
- ¾ cup long grain rice
- ½ tbsp salt
- 1 tsp pepper
- ¾ cup parsley (as garnish, OK to omit)
Place chicken broth/stock in a large pot. Bring to a boil.
Add chicken, carrots, onion, and celery and cook until onions are translucent.
Add rice and seasonings.
Heat to 165F or above. Simmer for one hour. Ensure chicken is thoroughly cooked.
Add parsley immediately before serving, if using.