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Chicken Rice Soup
This recipe is for 4 quarts of soup. I use homemade chicken stock but you can use store-bought. Just be sure you check to be certain it is gluten free.
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| Servings | Prep Time |
| 4quarts | 15 minutes |
| Cook Time |
| 60minutes |
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Ingredients
- 16cups chicken stock
- 2cups celerydiced
- 2cups carrotspeeled and diced
- 1 zucchinidiced
- 2 leekswhite parts only, diced
- 1 yellow squashdiced
- 4cups chickenshredded
- 2 1/2 cups rice
- 1tbsp parsleyflakes
- 3tbsp salt
- 2sprigs thymefresh or 1 tbsp dried, which is the dried equivalent
- 1 1/2 tsp black pepper
Instructions
- Put the chicken stock in a large soup pot
- Add the chicken, spices and vegetables to the pot.
- Before adding the rice to the soup, rinse the rice with water in a colander, be sure that the water runs clear to remove all the excess starch from the rice. Add rice to the pot
- Bring to a low boil and then turn down the heat. Let simmer for 60 minutes or until the rice is thoroughly cooked.
- If you are freezing some, let the soup cool before storing in the freezer.
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