It’s soup season around here! I absolutely love making soups–hard to mess up, easy to freeze, healthy meals, and cheap ingredients! What’s not to love?
I can’t believe I haven’t posted this recipe before, because I regularly make batches of my Mama’s Chicken and Rice soup. Mom always made this when the weather got cooler, and made lots of batches when neighbors or family friends were sick.
I like to freeze leftovers in individual portions, and heat up one bowl at a time for lunch every day. It’s a great time-saver–I make a new batch every other week and usually get about ten lunches out of one go! Plus it’s nice to choose my favorite ingredients (no onions or celery for me!) and know that there are no preservatives or chemicals in my lunch. It’s a bit time consuming to make the soup from scratch, but you can save some steps by using leftover chicken or rice instead of using raw/uncooked ingredients. And like Mom always says to me, It’s hard to mess up soup!
Mama’s Chicken and Rice Soup
- 2/3 cup uncooked rice
- 2 chicken breasts
- 2 bay leaves
- chicken bouillon cubes or granules
- carrot sticks (or 1 bag frozen carrots and/or peas)
- seasonings: thyme, lemon pepper, season salt
- Rinse chicken. Put chicken in pot, cover with water 1-2 inches over chicken. Cover pot and bring water to boil on med-high heat. Add bay leaves. Simmer for 20 minutes until chicken is cooked. Remove chicken onto plate after checking that no pink is left. Set aside.
- While chicken is simmering: rinse rice (rinse at least twice: pour rice into measuring cup, add water, swirl with fork, strain) and chop up carrots (if using fresh).
- Add bouillon to pot (enough to turn water yellow = about 3 cubes or two teaspoons granules) and dissolve. Add rice and carrots to pot, cover pot. Season with thyme, lemon pepper, season salt. Stir occasionally with wooden spoon. Simmer 15 minutes.
- While rice is simmering, cube chicken.
- Taste and season accordingly. Add chicken, stir. Add peas (and carrots, if frozen).