This is my favorite way to make chicken and rice soup. I’ve experimented for several years and this is by far the easiest way to make an excellent chicken soup.
The things you’ll need are:
1 whole chicken
1 medium onion
5 stalks of celery
5 medium carrots
1/2 teaspoon of thyme
I started off by boiling the chicken whole for about an hour. I added a backbone I had saved from a roasted chicken I made a few days ago as well. The backbone has a lot of marrow and fat that will add a lot of flavor to your soup.
Then I took the chicken out of the pot and strained the broth just in case of stray bones and skin left in the broth, and I let the chicken cool on the counter for at least 20 minutes. It was blazing hot. Then I separated the meat from all the bones and skin by hand and put the chicken back in the pot.
Then I diced the onions and chopped the celery and carrots to approximately the same sizes. This is important because the celery and carrots need to be around the same size to be tender at the same time. Then I threw all of those in the pot with a half teaspoon of thyme. I brought it back up to a boil and then turned the pot down to simmer to let the aromatics get tender for about an hour. I then started the rice in a separate pot according to the package instructions.
When the soup is ready and all the vegetables are tender you can serve yourself as much rice as you’d like or my aunts case no rice at all. It’s important to leave the rice separate because if you leave it in the soup, the next morning your soup will be a complete mush and the rice will have mostly dissolved and thickened your soup to a stew like consistency and that’s just wrong.
I hope you like this recipe. If you like it share it with your friends and family.