recipe for chicken & rice soup

psso

This is a favourite in our house. Not hard and fast ingredients wise, you can substitute if need be.

Chicken and rice soup

3 pints of chicken stock (homemade or stock cubes and water)
3-4 medium carrots (about 10-12 oz)
Piece of swede (about 10 -12 oz)
1 medium onion
2 small leeks, sliced
½ cup long grain rice
3-4oz cooked chicken, diced

Cut carrots and swede into chunks, quarter the onion and put in the pan with chicken stock. Add leeks and rice.
Cook until tender then remove pan from the heat and lightly mash vegetables with potato masher to mix them.
Add the cooked chicken and return to heat, making sure the chicken is piping hot before serving.

zippychick

I have never had rice in soup so let me know how you get on, Sounds nice.

Frugaldom

If you're having roast chicken, strip all the meat off the chicken for using in other meals - roast, stir fry, curry etc. Put everything else into a large pot - skin, bones, the lot and cover it with water. I use a slow cooker and leave mine on overnight to make sure I get all the flavour into the stock. This can then be strained and frozen for future batches of soup making. I don't season mine until making the soup.

For 2 people, I'd allow about a litre of stock (With a large chicken carcass, you can get 5 litres of stock, freeze any excess for next time) From 1 litre cou could get enough to last you 2 meals, depending on how thick you like your soup and it's easy to water it down a bit if you accidentally overdo the rice.

Simmer stock with a handful of rice, 2 small/1 large grated carrot, small chopped onion, sprinkle of herbs, salt and pepper to taste. This is the basis for my chicken soup. Other veggies depend on what I have available, but you can add just about any vegetable you like to soup.

Good luck with your first batch, it's all down to practicing and tweeking the recipe to suit your own taste. I've just made a 5 litre batch with extra celery and leek, as that's what was on offer in Ald!'s last week.

aliadds

Here's a good straight forward recipe!
http://www.greenchronicle.com/recipes/chicken_and_rice_soup.htm
HTH:)

laura.1984

I think i used to much rice but it tastes ok

Pink.

Hi laura,

As you've now made the soup I've added your thread to the existing one on chicken and rice soup to keep the recipes together.

Pink

hotcookie101

Can I pick your collective brains please?

I recently bought a soup from M&S, it was delicious-chicken mushroom and rice. I REALLY want to make it myself today with the carcass from the chicken we are having for lunch, and I was wondering what would be the best way to cook it-I have never made soup with mushrooms before.

Ingredients are Veg stock (50%) onions (10%) mushrooms (7%) carrots, cooked chicken (6%) roast chicken stock (5%) roast chicken stock (5%) cream (5%) basmati rice (4%) and seasonings/herbs etc

Would I just fry off/sweat the veg then add the stock and rice and warm through? May or may not add the cream though, and imagine I will just use chicken stock.

Thanks in advance

zippychick

ill merge this with soup recipes once you get some more input

recipe for chicken and rice soup - actually, ill merge it with that!:j:rotfl::o