Name: Chicken and Rice Soup
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 1 servings
Ingredients: 3 quarts water; 4 bone-in chicken breast halves (about 3 pounds); 1-1/2 teaspoons salt; 1/4 teaspoon pepper; 1/4 teaspoon poultry seasoning; 1 teaspoon chicken bouillon granules; 3 medium carrots, chopped; 2 celery ribs, chopped; 1 small onion, chopped; 1/2 cup uncooked long grain rice

This easy chicken and rice soup is cozy and warm for a chilly day, or ideal to deliver to a friend who's not feeling great. Simmer bone-in chicken to make the broth, then add vegetables and rice for a classic soup everyone should know how to make.

Ingredients

3 quarts water

4 bone-in chicken breast halves (about 3 pounds)

1-1/2 teaspoons salt

1/4 teaspoon pepper

1/4 teaspoon poultry seasoning

1 teaspoon chicken bouillon granules

3 medium carrots, chopped

2 celery ribs, chopped

1 small onion, chopped

1/2 cup uncooked long grain rice

Instructions

1 Cook the chicken and make the broth

2 In a large Dutch oven, add the chicken, water, salt, pepper and poultry seasoning. Bring to a boil, then reduce heat to a simmer. Cover and cook the chicken until tender, 25 to 30 minutes. You're making the broth for the soup too.

3 Add the vegetables and rice

4 Use a slotted spoon to remove the chicken from the broth, and set it aside. When it's cool enough, remove the meat from the bones and cut or tear into bite-sized pieces, discarding the skin and bones. After skimming the fat from the broth, add the chicken back into the broth along with the bouillon, carrots, celery, onion and rice. Bring it back to a boil, then reduce to a simmer and cook, covered, for 25 to 30 minutes, until the vegetables and rice are tender.