Short-cut Chicken Soup with Rice

This rich and flavorful broth cured my cold.

I know I’m supposed to make chicken stock from scratch, but at the tail end of a cold, who wants to fuss with that? I wanted some chicken soup, and I wanted it in an hour.

Spicey, Ricey Chicken Soup

  • 3 qts. prepared chicken stock (I like College Inn brand)
  • 1 large onion, diced
  • 4 Tbs. olive oil
  • 2/3 c. uncooked brown rice
  • 3 stalks celery, sliced
  • 3 carrots, sliced
  • 1/2 c. parsley, chopped
  • 1 28-oz can whole tomatoes, sliced thick
  • 2 cloved garlic, crushed
  • 1 lb. chicken tenders (boneless, skinless chicken breast)
  • 1/4 tsp. cayenne pepper
  • salt to taste

Saute the onion in 2 Tbs. olive oil. When onion is soft, stir in the rice. After a minute or two, add 2 cups water along with all other ingredients except for the chicken and remaining olive oil. Bring to a boil, cover and simmer for 45 minutes. Meanwhile, cut the chicken into small, bite-sized chunks and brown in the remaining 2 Tbs. olive oil. Add the chicken to the soup and cook for an additional 15 minutes. Season to taste.

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