Monday, November 2, 2009

Homemade Chicken & Rice Soup

I mastered my mom's chicken noodle soup recipe, and with some upcoming serious dental work, I decided it would be a really smart idea if I premade some soup and chowder that I could freeze as individual servings. This time around I made some chicken and rice soup. In the end this recipe produced about 8 individual servings worth.

5 cups chicken broth
3-4 chicken thighs, uncooked, chopped into bite size pieces
1 cup celery, chopped
1 cup carrots, chopped
1/4 cup yellow onion, diced
1/2 Tsp dried parsley
1 Tsp pepper
1 Tsp salt
1/2 tsp garlic
1 bay leaf
1 Tbsp lime juice
2-3 cups cooked rice (depending on how thick you want your soup)

1. Prepare rice according to package, or use leftover rice already in the refrigerator.
2. Chop all vegetables and chicken.
3. Combine chicken, vegetables, and seasoning (everything but lime juice and rice) into a large pot and bring to a boil; keep at medium heat for 20 minutes.
4. Stir occasionally.
5. Remove bay leaf and discard.
6. Add rice and lime juice.
7. Double check seasoning and store in Tupperware or serve immediately.


Jennifer Julian said...

How did you freeze the soup? Then what did you do to reheat it? :) Thanks!

Debbie said...

I just put individual servings in freezer safe plastic storage containers, and then if you can take it out a few hours before you want to eat it so it can begin to thaw, or thaw in microwave at 50% power. Heat for 1 to 1.5 minutes, and enjoy.