Easy & Tasty Chicken Soup with Rice
- Gena Bessire
- Jan 13
- 2 min read
Updated: 6 days ago
I have spent the last few years trying to replicate my mom's chicken soup recipe. Not because she hasn't shared it, but because she simply makes it from memory and "a little bit of this and that". :) I don't blame her, I cook the same way, but for years, the exact this and that has eluded me.
Not now, I have a solid recipe that I make that is simple, quick, and gets rave reviews from my kiddos.
Ingredients:
3 Cooked & Cubed Chicken Breasts
1 pound Baby Carrots
1/2 a Celery Stalk
3 T of Dried Onions or 1 medium Onion (diced)
1 T of Salt
1/4 tsp of Black Pepper
1 tsp of Celery Salt
~6 cups of Cooked White Rice (2 cups of uncooked)
Preparation:
Pressure cook 3 Costco thin-cut chicken breasts. I add 2 cups of water, 1/2 tsp of salt, and a sprinkling of black pepper to the pot before sealing it. Bring to rocking pressure and wait 10 minutes (depending on your pressure cooker) until cooked through.
Immediately submerge the pressure cooker in cold water and release the pressure. When the pressure button releases, remove the chicken and cube it. You can grill the chicken instead, if you prefer.
Fill a stockpot 1/3 to 1/2 full with water (~4 quarts) and set it over high heat.
Add 2 T of Dried Onions, 1 Tablespoon of Salt, 1/4 tsp of pepper, 1 tsp of celery salt to the water in the stockpot.
Cut 1 pound of baby carrots into 1/2s or 1/4s, or run them through a food processor to cut. Add to the stockpot.
Cut half a stock of celery into 1/2" slices and add to the stockpot.
Add the cubed, cooked chicken breast and the water/salt/pepper mixture from the pressure cooker to the stockpot.
Test the broth to see if you would like to add more salt; this is the time to adjust the salt level. I usually add a little more, but my family likes theirs nice and salty. :)
When the soup starts to bubble, lower the temperature to a simmer and let it cook for 30 minutes to an hour.
Cook 2 cups of white rice; it should yield about 6 cups once cooked.
When you are ready to serve, put about a cup of cooked rice in the bottom of your bowl, then add the chicken soup over the top.
*This batch makes enough for 6-8 servings.
**I usually make a double batch of the soup so that we can have it twice.
