Chicken and Rice Soup
Chicken soup is so comforting and is a great choice for lunch. I make chicken soup often, so I have quite a few chicken soup recipes because I like to change it up for variety. To make the recipe a little easier, you can use frozen rice.
Ingredients
8 chicken thighs
3 teaspoons salt, divided
1 teaspoon pepper
2 teaspoons poultry seaoning
3 cups carrots, sliced
3 cups celery, sliced
1 onion, finely chopped1 cup cooked rice
Directions
Place chicken thighs on a baking sheet. Season with 1 teaspoon salt, pepper, and pultry seasoning. Roast at 375 for 45 minutes.
Remove meat from chicken thighs. Place bones and skin in a 5 quart pan. Add 3 quarts of water and 2 teaspoons salt to pan. Bring to a boil. Reduce heat to medium and simmer for 2 hours. Remove bones and skin from broth.
Add carrots, celery, and onion to broth. Cook for 25 minutes.
Add chicken and rice to broth. Stir the soup. Add additional salt and pepper as needed. Cook for 10 minutes.