With summer coming to an end and the cooler weather of fall arriving, it seems that everyone around me has caught a cold. This is a time when I like to prepare a large batch of chicken and rice soup. It’s comforting whether you’re the one who is sick or you’re trying to avoid catching the cold from those around you.
This soup is fairly basic. The most time consuming portion is making the broth, however this is a hands-off process if you have a slow cooker. From start to finish, this soup takes about 8 ½ hours to prepare, but only about half an hour of that time is spent in the kitchen.
Chicken and Rice Soup
- 1 whole chicken cut into pieces (or 4 chicken legs), bone in and skin on – approximate cost $8.00
- 3-4 dried bay leaves – approximate cost $0.10
- 2 cooking onions, chopped into bite-sized pieces – approximate cost $1.00
- 2-3 teaspoons of sea salt – approximate cost $0.10
- 3-4 celery stalks, chopped into bite-sized pieces – approximate cost $1.00
- 3-4 carrots, chopped into bite-sized pieces – approximate cost $1.00
- 1 cup of your favourite medium or long grain rice (I used basmati) – approximate cost $0.75
- 1 teaspoon of dried parsley – approximate cost $0.10
- Salt and pepper to taste – approximate cost $0.10
- Combine chicken, onion, bay leaves, and sea salt in a slow cooker. Add enough water to entirely cover the chicken with about 2-3 inches of water.
- Cook on low temperature for about 6-8 hours.
- Carefully remove cooked chicken from the liquid and place on a cutting board, allow to cool until you can handle the chicken.
- Remove and discard skin and bones.
- Chop chicken into small, bite-sized pieces.
- Return chicken to the slow cooker.
- Add carrots, celery, and dried parsley to the slow cooker.
- Add more salt and/or pepper to taste.
- Turn slow cooker to high heat, cover, and cook for about half an hour (or until the rice is ready)
- Cook rice according to package, using brother from the slow cooker instead of water
- Add rice to the slow cooker and mix the soup well.
Serve immediately or keeps well in the freezer for about a month.
Makes about 7 servings (approximate cost: $1.74 per serving)