Lilybeaner Does it All!

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Comforting Chicken and Rice Soup

chicken soup

Yield: 6 servings


  • 3/4 cup basmati rice, rinsed
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 1 cup diced leek (white and green part only)
  • 1 cup diced celery
  • 3 cups diced carrot
  • 2 cups diced parsnip
  • 8 cups Master Chicken Stock
  • 2 tsp chopped fresh thyme
  • 3 cups shredded cooked chicken
  • 2 Tbsp chopped parsley
  • 3/4 tsp salt
  • 1/2 tst pepper


  1. Combine 1 1/4 cups water and rice in a small pot over medium-high heat. Bring to a boil, turn heat to low, cover and cook for 15 min or until rice is cooked. Remove from burner.
  2. Heat butter and oil in a large pot over medium heat. Add onion, leek and celery and saute for 4 min or until softened. Add carrot and parsnip and saute for 4 min or until beginning to soften. Add chicken stock and thyme and bring to a boil.
  3. Simmer 15 min or until vegetables are tender. Add chicken, cooked rice and parsley. Season with sale and pepper, and simmer 2 min longer.

Source: Today’s Parent Magazine


Mater Chicken Stock ~ Recipe

chicken stock

Yields: about 12 cups stock


  • 3 lb chicken backs, wings or a whole chicken
  • 4L cold water
  • 2 onions, unpeeled, quartered
  • 2 carrots, cut into chunks
  • 1 stick celery, cut into chunks
  • 1 leek top (or 3 green onions)
  • 2 large sprigs parsley
  • 1/2 tsp black peppercorns


  1. Combine chicken, water, onion, carrot, celery, leek, parsley, and peppercorns in a large pot over high heat.
  2. Bring to a boil, then turn heat to low and simmer gently for 3 hours (or in a large slow cooker on high for 4 hours), until stock is flavourful, Skim any foam that forms. Strain, discarding solids.
  3. Chill, then skim any fat that solidifies on the top. Continue on with any recipe requiring sotck, or freeze in portions to use another day.


If using a whole chicken, remove carcass after 45 min to 1 hour of cooking on the stove (3 hours on low in slow cooker) or when meat has cooked through. Let cool enough to handle. Remove meat you wish to eat and return bones to pot to simmer for another 2 hours and 15 minutes or until stock is flavourful.

Source: Today’s Parent Magazine

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