Chicken Soup with Rice

Sally made this for us once, and was kind enough to explain how she did it.

Serves 4-6
  • 64 ounces chicken broth - I like Imagine brand Organic Chicken Broth
  • 2 boneless, skinless chicken breasts
  • 1 leek
  • 1 carrot
  • 2-3 stalks celery
  • red bell pepper
  • assorted spices  - I like cumin and dill here, but you should substitute to your liking


Prep and reserve:

  • 1 leek, halved crosswise and sliced thinly
  • 1 carrot, diced or sliced
  • 2-3 celery stalks, chopped (I like celery in my soup, but you can use less than indicated)
  • 1/2 red bell pepper, in 3/4 inch (length) thin strips
  • 1/2 t cumin
  • 1/2 t dill weed
  • 1 t Hometown, Milwaukee Iron,  or other blended seasoning


In a stockpot brown in olive oil:

  • 2 skinless boneless chicken breasts, cut into smallish pieces
  • 3-4 garlic cloves, peeled but left whole

When the chicken is browned throw in the veggies and spices and stir for 1 minute.  Add:

  • 64 ounces chicken broth
  • 1 cup water
  • 3 small handfulls of rice (I use 2 handfuls of brown rice and one handful of wild rice)  
Bring to a boil and cook at least 25 min or until the rice is cooked (brown rice requires about 45min cooking time).