How to make chicken and brown rice soup

The cool, crisp days of fall are here — which always makes me crave a bowl of hot, delicious homemade soup.

As I’ve mentioned before, soup is one of my favorite things to make, especially on a weekend. A big pot of soup made on Sunday will give our busy family several meals for the week. Pair it with a biscuit or muffin, or a grilled sandwich, for a quick, nutritious weeknight dinner.

And, if anyone in your family is getting sick, as tends to happen this time of year, grandma was right: chicken soup is good for whatever ails you!

For years, I made this with noodles but since I’ve cut out wheat for the most part this year, my new version features brown rice instead. This is also a great dish to make when you have leftover rotisserie meat to use up.

Whether coming home on a cold day, or fighting off a bug, there’s nothing better than chicken soup. Give this easy recipe a try!

Ingredients:

• 12 cups chicken broth (three 32 oz. boxes)

  

• 1 cup chopped celery
• 1 cup sliced carrots
• 1 medium onion, chopped
• 2 tablespoons parsley
• 1/2 teaspoon pepper
• 1 bay leaf
• 1 lb. chicken, cut into cubes
• 2 cups cooked brown rice
• Salt, to taste (I don’t add additional salt, if using prepared broth or bouillon)

Directions:

• Combine chicken broth, onion, celery, carrots, parsley, pepper and bay leaf in a large pot; bring to a boil.
• Reduce heat to low; simmer until the onion and celery are cooked, 10 to 15 minutes.
• Add chicken; cook until it is no longer pink in the middle, about 10 minutes.
• Stir rice into the broth.

Note: If using leftover cooked chicken, add it last with the rice.

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© Michelle Rogers, Inc.