chicken rice soup

My soup was pretty basic:

 Chicken and rice soup W/WOW

1 lb. boneless skinless chicken thighs, cooked and diced small

1 slice sweet onion, chopped

2 green onions with some green, sliced

3 stalk celery, diced

1 cup diced carrots

1 to 2 quarts chicken stock or broth

½ cup white rice

1 Tbs. butter

1 Tbs. olive oil

Salt to taste

1 to 2 Tbs. Savor WOW seasoning

 

Heat oil and butter in a stock pot; add in the onions, celery and carrots. Cook until onions are getting soft. Add in the chicken and a little salt, heat through and add the WOW seasoning, stir for a minute. Add in 1 quart of broth, bring to a boil then turn heat to low and simmer 15 to 20 minutes.

 

Add in the rice, get it to a slow boil and cook for a half hour and then simmer until ready to eat. Add in more broth to get it the thickness you want. If you only use a quart of stock the 1/3 cup of rice should be enough. I used ½ cup and ended up using most of the 2 quarts to have some nice broth. It took me about 1 ½ hours to prep and cook.

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