There’s nothing better than a bowl of chicken soup on a cold winter day.
With flu season in full swing, everywhere I turn I am seeing people complaining about being sick. Sick kids, sick hubby, sick themselves. When a cold or flu hits your home, chicken soup is always to the rescue.
But don’t wait for your house to turn into a hospital ward to enjoy this soup. Heck, if we did, we’d never get to have it! Thankfully our family has been blessed with pretty steadfast immune systems (knock on wood.) So we get to enjoy this soup simply because we love it.
Here’s the recipe!
Chicken and Rice Soup
- 8 cups chicken broth
- 2 1/2 Tb soy sauce
- 1 tsp fresh grated ginger, or 1/2 tsp dry ground ginger
- ½ tsp white pepper
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sea salt
- 1/16 tsp tumeric
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 lb boneless, skinless chicken breasts
- 2 c frozen mixed vegetables
- 1 c uncooked long grain rice
- To begin, combine all of the ingredients except the chicken breasts, frozen mixed vegetables and the rice in a Dutch oven.
- Bring the mixture to a boil, and place the chicken in the liquid.
- Reduce the heat to a simmer, cover and cook for about 20 minutes or until the chicken is cooked through and tender.
- With a pair of tongs, remove the chicken to a cutting board and shred or dice it. Add it back to the broth.
- Bring the mixture again to a boil, then add in the frozen mixed vegetables and the rice.
- Cover and reduce the heat to a simmer and cook for 20 more minutes or until the rice is cooked.
Nutritional information is auto-generated and the accuracy is not guaranteed.
DID YOU MAKE THIS RECIPE?
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