Thursday, December 24, 2009

Chicken and Rice Soup

I love soup.  I think it is probably the most perfect food ever (except, maybe, for bacon).  And so, I give you...

Chicken and Rice Soup

1 lb. chicken, cut into bite-size pieces
1 small onion, diced
3 large stalks of celery, diced
2 T. olive oil
2 large cloves of garlic, minced
4 medium carrots, sliced
1 1/2 C. cut corn
1 C. uncooked white rice
6 C. chicken stock
2 C. water
1 T. dried parsley
1 t. dried oregano
salt and pepper to taste

In a large saucepan over medium heat, heat the oil.  Add in the onion and celery and cook until softened, stirring regularly to keep from browning.  Add the garlic and cook for 30 seconds more.  Add in the chicken and cook thoroughly.  Add in the carrots, corn, rice, chicken stock, water, parsley, oregano, and salt and pepper.  Bring to a boil and cook, uncovered, until the rice is tender.  Taste to check seasoning, adding salt and/or pepper if needed.  Serve with crackers or bread.


NOTE:  Since I personally prefer thicker, stew-like soups, I added to the boiling soup 1 T. cornstarch dissolved in 1/4 C. cold water about 3 min. before serving, cooking and stirring 'til thickened. 


Anonymous said...

Thanks Brenda! Thisis one of my favorites. I like thicker soups too.

Brenda M. said...

I hope you like it. It went very quickly around here. ;)