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Chicken and Rice Soup

April 18, 2012

One of the last full meal soups this spring here in Florida and certainly the last huge pot of chicken stock, the summer heat is on its way.  There will be plenty of stock for a few dishes of risotto and a soup or two but then it will be chilled soup and if needed some chicken broth from the store.  Soon I will only be keeping plenty of ice in the freezer and bare minimum of meats and poultry for only a week at a time in my freezer.  I have lost too much food through the years in the summer storm months.  But I must say the comforting flavor of a simple and old fashioned family memory makes this soup better every time I make it.

Chicken and Rice Soup


  • 2 T. Unsalted Butter
  • 1 1/2 – 2  Cups Carrots (sliced 1/4″ thick)
  • 1 C. Onion (chopped)
  • 4 Garlic Cloves (minced)
  • 1 C. Celery (sliced 1/4″ thick)
  • 1/4 t. Salt
  • 1/4 t. Freshly Ground Black Pepper
  • 6 C. Chicken Stock (homemade preferred)
  • 2 C. Rice
  • 1 Bay Leaf
  • Parmesan Cheese (freshly grated)
  • Fresh Chives (snipped)


  1. Melt butter in a large saucepan over medium high heat; add carrot, onion and garlic and saute until onion is tender and lightly browned
  2. Add celery, taste test for salt and pepper; add if needed and saute for about 4 minutes
  3. Add broth, rice and bay leaf and bring to a boil
  4. Reduce heat and simmer for 5 minutes
  5. Add chicken and heat for about 3-5 minutes; discard bay leaf
  6. Stir in the fresh parsley
  7. Ladle soup into warmed bowls and some chives

(Yield: 2 Qts.)

Recipe from Betty Cheney

See here for Chicken Noodle Soup

2 Comments leave one →
  1. April 18, 2012 20:13

    Ha, we’ve retired our soup pot for a while too. This looks like getting a sweaty brow for though.

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