Cozy Chicken and Rice Soup

by BudgetBites
Prep: 25m
Cook: 50m
poultry
Cozy Chicken and Rice Soup - Image

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Ingredients
Servings:10
3qtwater
3lbbone-in chicken breasts
1 1/2tspsalt
1/4tspblack pepper
1/4tsppoultry seasoning
1tspchicken bouillon granules
3carrots
2celery
1onion
1/2cuplong grain rice
Nutrition Facts

Per serving

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Instructions
  1. 1

    Simmer the chicken and build your broth

    Put the bone-in chicken breasts in a large Dutch oven or stockpot with the water, salt, pepper, and poultry seasoning. Bring it up to a boil, then drop the heat to a gentle simmer. Cover and cook 25 to 30 minutes, until the chicken is cooked through and tender. You're making the broth and cooking the meat at the same time here, so don't skip the bones — that's where the flavor comes from, and it's cheaper than buying broth.

  1. 2

    Pull the meat off the bones

    Use a slotted spoon to lift the chicken out into a bowl. Once it's cool enough to handle, pull the meat off the bones and tear or chop it into bite-sized pieces. Toss the skin and bones. Skim any excess fat off the top of the broth if you want a leaner soup.

  2. 3

    Add the vegetables and rice

    Chop the carrots, celery, and onion. Add them back to the pot along with the shredded chicken, chicken bouillon granules, and uncooked long grain rice. Bring it back up to a boil, then reduce to a simmer, cover, and cook 25 to 30 minutes until the vegetables and rice are tender. Taste and add more salt if it needs it before serving.

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Cozy Chicken and Rice Soup

Created by: BudgetBites

Prep Time: 25m
Cook Time: 50m
Servings: 10

Ingredients

  • 3 qt water
  • 3 lb bone-in chicken breasts
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp poultry seasoning
  • 1 tsp chicken bouillon granules
  • 3 carrots
  • 2 celery
  • 1 onion
  • 1/2 cup long grain rice

Instructions

  1. Simmer the chicken and build your brothPut the bone-in chicken breasts in a large Dutch oven or stockpot with the water, salt, pepper, and poultry seasoning. Bring it up to a boil, then drop the heat to a gentle simmer. Cover and cook 25 to 30 minutes, until the chicken is cooked through and tender. You're making the broth and cooking the meat at the same time here, so don't skip the bones — that's where the flavor comes from, and it's cheaper than buying broth.
  2. Pull the meat off the bonesUse a slotted spoon to lift the chicken out into a bowl. Once it's cool enough to handle, pull the meat off the bones and tear or chop it into bite-sized pieces. Toss the skin and bones. Skim any excess fat off the top of the broth if you want a leaner soup.
  3. Add the vegetables and riceChop the carrots, celery, and onion. Add them back to the pot along with the shredded chicken, chicken bouillon granules, and uncooked long grain rice. Bring it back up to a boil, then reduce to a simmer, cover, and cook 25 to 30 minutes until the vegetables and rice are tender. Taste and add more salt if it needs it before serving.

Notes & Tips

This is the kind of soup that stretches a few dollars into ten bowls. A package of bone-in chicken breasts, a couple of everyday vegetables, and half a cup of rice — that's it, and it comes out to well under a dollar a serving. Simmering the chicken on the bone instead of buying broth is the whole trick; you get better flavor for less money. It keeps in the fridge for three to four days and only gets better. If the rice soaks up too much liquid overnight, just splash in a little water or broth when you reheat. Want to stretch it further? A handful of chopped kale or spinach in the last couple minutes bulks it up for pennies.