Mom’s Chicken and Rice Soup Recipe

My mother spent last weekend with us and while she was here she did all of the cooking! Yes, I got a well-needed break from being in the kitchen. On Saturday my mom made us a batch of her homemade chicken and rice soup for lunch. Even though we enjoyed it for lunch…it would be perfect for a family dinner too.

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This is your classic recipe that has been around for decades. If you want to save time you could cook up the chicken the night before, shred it and refrigerate it overnight. You could prepare the onion, carrot and celery ahead of time too. Just refrigerate.  We enjoy it served alongside artisan crackers or with freshly baked breadsticks.

Mom’s Chicken and Rice Soup Recipe

4 cups water
1 skinless, boneless chicken breast half
1/2 small onion, finely chopped
1 carrot, sliced
1 stalk celery, sliced
2 cubes chicken bouillon
1/2 teaspoon ground thyme
1/4 teaspoon McCormick Poultry Seasoning
freshly ground black pepper
4 cups reduced-sodium chicken broth
1/2 cup white rice

In a large saucepan or stockpot bring water to a boil. Add in the chicken breast, chopped onions, sliced carrots, slice celery, chicken bouillon cubes, thyme, poultry seasoning, and the ground black pepper. Cover. Simmer on medium heat until chicken is cooked through and no longer pink. Remove chicken from pot and place onto a cutting board. Let cool for 5 minutes or until its cool enough to dice or shred.

Put the shredded or diced cooked chicken back into the simmering pot. Stir in the reduced-sodium chicken broth and white rice. Cover. Simmer over medium heat until rice is plumped-up and fork tender. (about 20 minutes or so). Remove from heat. Serve immediately.

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