Chicken & Rice Soup


We've had a little bit of a heat wave here in Georgia these past few weeks, but today there was a chill in the air again! Don't get me wrong, I love the warm weather... But now that our Christmas decorations are out and we are singing about Santa Clause I want it to at least be a little cool! I wanted something warm for supper tonight, and since B is still getting over a cold, I thought Chicken & Rice Soup would be just the thing! This is my Mother's recipe and I absolutely adore it.

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I just love my little gingerbread man spatula!

Chicken & Rice Soup // 10 Servings

  • 1 Small Whole Chicken
  • Water
  • Salt
  • 3-4 Stalks Celery
  • 1 Cup Uncooked Rice
  • 1 Cup Diced Carrots

You can use pre-made chicken broth (4 quarts) and just add 2 cups of shredded chicken, but I always prefer to make my broth from scratch.... How my momma has always made it!

To make broth: Cover the chicken with water in a large stock pot. Add the celery and some salt, bring to a boil and then simmer for about an hour, until the chicken is done.

Remove the chicken and put in a bowl to cool. Remove and discard the celery, and the strain the stock into a large bowl and place in the fridge to cool.

Once the chicken is cool enough to handle, pull the meat off the bones, discarding all bones, cartilage and skin along the way. As the stock cools (1-2 hours), a layer of fat will solidify on the top. Using a slotted spoon, remove the fat and discard. Pour the stock back into your pot, and cook the carrots and rice according to the directions on your rice brand's package. Next mix in  the chicken and let heat through for 5-10 minutes. Taste the broth and adjust salt to taste. Enjoy!

Best served with saltine crackers & someone you love...

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I wish the picture on the left hadn't turned out blurry! But, this soup is so delish I was in a hurry to go eat it! :)