Quite a few years ago I shared a tutorial on how I make rich, golden, nourishing chicken broth. So I thought I might be overdue for the next step, turning that liquid gold chicken stock into Easy Chicken and Rice Soup!
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Easy Chicken and Rice Soup (or is it a stew?)
Honestly, I wasn’t sure if I should call this recipe a soup or a stew. It’s so rich, thick, warm, tasty it literally could be either. It’s also a big bowl of health! Lot’s of vegetables, nutritious chicken stock and chunks protein rich chicken. Perfection! But how do I keep it easy? I offer you options to use store bought stock and rotisserie chicken, that’s how! To make this easy soup, we start with a classic mirepoix, which is a fancy French word for chopped carrots, celery and onion sautéed in olive oil. Then we add herbs, broth, and rice, cooking until rice is soft. Last, we add shredded chicken and voila! (another fancy French word) You have a nourishing soup in about 35-40 minutes, depending on how efficient your prep skills are!
The Stock – Homemade or Store Bought:
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