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Chicken Rice Soup
This recipe is for 4 quarts of soup. I use homemade chicken stock but you can use store-bought. Just be sure you check to be certain it is organic.
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| Servings | Prep Time |
| 4quarts | 15minutes |
| Cook Time |
| 60minutes |
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Ingredients
- 16cups Organic chicken stockhomemade recipe is in the notes below
- 2cups Organic celerydiced
- 2cups Organic carrotspeeled and diced
- 1 Organic zucchinidiced
- 2 Organic leekswhite parts only, diced
- 1 Organic yellow squashdiced
- 4cups Organic chickenshredded
- 2 1/2 cups Organic rice
- 1tbsp Organic parsleyflakes
- 3tbsp Organic salt
- 2sprigs Organic thymefresh or 1 tbsp dried, which is the dried equivalent
- 1 1/2 tsp Organic black pepper
Instructions
- Put the chicken stock in a large soup pot.
- Add the shredded chicken, spices and vegetables to the pot.
- Before adding the rice to the soup, rinse the rice with water in a colander, until the water runs clear. You want to do this to remove all the excess starch from the rice. Add rinsed rice to the pot.
- Bring to a low boil and then turn down the heat. Let simmer for 60 minutes or until the rice is thoroughly cooked.
- If you are freezing your soup, let it cool completely before storing in the freezer.
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