This classic from-scratch recipe takes time to make, about an hour, but results in a flavorful broth especially welcome when someone is sick or needs to warm up. Use already-cooked chicken or turkey (this is a great way to use up holiday leftovers!). The leftovers keep well in the fridge or can be frozen, too.
Course: Main Course, Soup
Keyword: chicken, rice, soup and stew
Author: Beth Cato
Equipment
stock pot or other large pot with lid
Ingredients
1cupbaby carrots chopped
2Tablespoonsdried celery flakes
1Tablespoondried onion flakes
1teaspoongarlic powder
64ozreduced sodium chicken broth2 boxes or 4 cans
3Tablespoonsflour
1/2cupshort grain white rice such as sushi rice
1teaspoondried thyme
1teaspoondried rosemary or 1 freshly-cut sprig
2bay leaves
2 to 3cupsshredded rotisserie chicken or cooked turkey
Add rest of broth along with the rice, thyme, rosemary, and bay leaf. Bring pot to boil.
Reduce heat to medium-low and cover pot. Cook for 25 to 30 minutes. When the rice is tender, add the chicken or turkey. Cook for 10 minutes. Stir in half & half and cook for another 10 minutes.
Remove both bay leaves. Add salt and pepper to preference. Serve hot. Leftovers can keep in the fridge or days or can be frozen.