It is almost soup time (even though we’re still pushing 80 degrees!) and I try to make soup for once a week in the fall and winter months. In the art of making soup, I have learned it is more than putting in the right ingredients. Soup making also requires a good mix of spices to get the broth just right. This is a super easy chicken and rice soup I have made several times that I modified from an old chicken noodle recipe. Since we mostly eat gluten free, I use rice instead of noodles.
What you need:
- 1 cup of cooked white rice (I usually use a rice cooker or you can use the boil in a bag rice)
- 1 teaspoon vegetable oil
- 10 cups chicken broth
- Spices to add: rosemary, thyme, celery seed, sage, and pepper (I don’t measure these out–just push a dash and/or taste)
- 1 tablespoon salt
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/3 cup cornstarch
- 1/4 cup water
- 2 cups diced, cooked chicken meat
In a large saucepan, combine the broth, salt and spices. Bring to a boil. Stir in onions and carrots. Reduce heat. Cover and simmer for 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in rice and chicken. Heat through. If soup is too thick, add more broth.