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)
Be sure to use a good quality, heavy pot, such as this highly-rated one available on Amazon. Click to view. - 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.
This post contains Amazon affiliate links.
© Michelle Rogers, Inc.
This looks and sounds yummy! I love chicken and rice but I’ve never tried to make it myself. I’m going to give this recipe a try, Thanks!
Thank you so much, Ivanna! 🙂
I love soup season, I just wish it would get here in Southern California! I don’t eat chicken, but the recipe sounds warming and delicious.
Thank you, Debbie!
I love to make homemade soups and chicken and rice is always a favorite. Using brown rice is a must.
Mmmm. Can almost smell it cooking! It is definitely soup season at my house too.
I made a batch of chicken soup with rice yesterday! Our recipes look similar, but mine was smaller. 🙂
It’s that time of year to get the soup pot out! I love homemade chicken soup.
I actually made chili tonight! And, yes, we’re down to just one kid left at home (who doesn’t like chili), so we’ll have leftovers for several days, too. I usually pre-cook chicken before I use it in soup…I might give this a whirl 😉
Yum. I prefer drop dumplings to noodles or rice in my chicken and veggie soup, but this is a nice take on a classic.
It’s pretty chilly in NYC today, so this sounds like the perfect dinner!
It’s just about soup season. This one looks so yummy.
pinned! can’t wait to make this when it starts getting colder!
Thanks for pinning, Janalyn! 🙂
We make so many soups in the fall/winter- I love them! That chicken base is really good too- we have used it for years!
This looks absolutely delicious! And perfect timing since the weather seems to be turning colder each day.
I alternate between noodles and rice, so I’ll have to try this. I’m curious about the Better than Bouillon too.
I’m feeling a little under the weather myself at the moment, so I think I’ll be making this for dinner.
That’s what inspired me to make it this week…in my house all of us are getting sick or fighting it off. Hope you feel better soon!!
Yay for soup season! This looks delicous!
Mmm this looks so yummy and comforting. I love chicken soup. My dad makes the best barley and turkey soup from our Thanksgiving leftovers. This soup reminds me of that 🙂
That looks delicious! SO warm and cozy for the cold weather.
La Belle Sirene
Yum, this sounds great. I make chicken soup a lot but have never made it with brown rice and parsley.
one of my all-time favorite soups!