I haven’t felt well the last few days and decided to make some chicken soup. The problem I face is, that when my hubby comes home from work everyday, he is starving. So I need to make my soup very hearty to fill him up. I never measure the ingredients when making soup, the measurements are a suggestion only. It will taste great the way is written or you can adjust the ingredients to make the way you may like it. I also love to add lemon to my chicken and rice soup, again it is up to you. The aroma while the soup is simmering is wonderful! I serve a crusty bread with it.
Hearty Chicken and Rice Soup
10 cups chicken broth or stock
1 medium onion chopped
1 cup chopped celery
1 cup chopped carrots
1/4 cup chopped parsley
1/2 teaspoon dried thyme leaves (I use poultry seasoning)
1/4 teaspoon cracked black pepper
2 bay leaves
1-1/2 cups cubed or shredded chicken (I poach chicken breasts and thighs right in the broth or you can use a rotisserie chicken from the grocery store and shred it.)
2 cups cooked rice
2 Tablespoons fresh lime juice
2 Tablespoons fresh lemon juice (optional)
Lemon or lime slices for garnish
Combine broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaves in a large pot or Dutch oven.
Bring to a boil then stir once or twice.
Reduce heat, then simmer uncovered for 15 minutes.
Add chicken then simmer uncovered for 10 minutes. (I turn down the burner down very low and let simmer for a while)
Remove and discard bay leaves.
Stir in rice and lime/lemon juice just before serving.
Garnish with citrus slices.