My poor Mother-in-Law is really under the weather. So I threw together this simple and versatile chicken and rice soup.
It would be great cold-weather ministry meal for a new family or a family dealing with illness. Just get a big food container from the dollar store and deliver it with some bread!
Chicken and Rice Soup
2 quarts chicken stock (or water with bullion)
1-2 chicken breasts, cooked
1 cup rice, cooked
2-3 large carrots, cut into bite-sized pieces
2-3 celery stalks, diced
1/2 yellow onion, diced
2 cloves garlic, minced, or 1 tsp garlic powder
2-3 sprigs fresh thyme or 1/2 tsp dried
salt and pepper to taste
Combine all ingredients in dutch oven or stock pot and bring to a boil. Turn heat down and simmer until vegetables are tender. Make sure any frozen ingredients used are well heated.
This only took me 10 minutes to put together using a few tips:
- When you have a recipe using rice, cook extra and freeze. Freezing in 1-2 cup portions also help. I threw the already cooked rice in frozen.
- I batch cooked several chicken breasts in a crock pot and froze individual breasts in plastic bags, nesting them in a large zip bag. I just tossed a few of the chicken breasts into the soup frozen and used kitchen shears to cut them up in the pot once they were thawed.
- Keep diced onion in a bag in the fridge.
- I also keep any misc frozen veggies on hand for this kind of thing. See that lone pea in there? 🙂 That was from the small bit of frozen peas still left in the bag.