Chicken and Rice Soup

I woke up this Saturday morning feeling not quite right. I wasn't hung-over and I didn't feel any flu symptoms so I guess it is just a cold. I believe in the old adage, "feed a cold, starve a fever" so the first thing that came to mind was to feed this cold some chicken soup!

Over the past months I have been collecting all of the unused parts from the whole chickens that I buy in my freezer. So I brought them all out along with a whole chicken breast and made a big pot of chicken stock which I let simmer for 3 hours. I strained the stock two times and put in the fridge. Once cooled a layer of solid fat formed on the top, which was easily removed. I discarded all of the chicken pieces except for the breast. I removed the bones from it and "pulled" the meat from it, in other words, I tore off bite sized pieces to use in the soup.

I used to like to make chicken noodle soup with egg noodles, but of course egg noodles aren't just egg, they're made with wheat flour. I'd be interested to see if there is a gluten-free noodle that is similar, but I haven't seen any. I've used gluten free pasta as a substitute in chicken noodle soup before and was less than thrilled with the result, the pasta either falls apart completely or is too rubbery, either way it wasn't the texture I was looking for in a noodle. I've also made chicken soup with potatoes which I always enjoy. This time I've chosen to use basmati rice as the grain in my soup and the result was great.

Chicken and Rice Soup
Serves 4

2 Tbsp olive oil
1/2 large onion- diced
2 stalks celery- diced
2 carrots- peeled and diced
2 cloves garlic- minced
Sea Salt and crushed black pepper to taste
1 tsp dried thyme
1 tsp dried parsley
2 bay leaves
1 1/2 cup of cooking sherry (or other dry white wine)
8-10 crimini mushrooms- sliced
1 cup of broccoli- cut to bite sized
9 cups of chicken broth
1 cup of uncooked basmati rice
one whole chicken breast- cooked, skin and bones removed and pulled (or cut-up)
1/2 cup heavy cream


Heat a large stock pot with the olive oil to medium heat
Stir in the onion, celery, carrots and garlic saute for a few minutes until the onion becomes translucent
Add the Salt and pepper, thyme, parsley, bay leaves and the sherry
Next mix in the Mushrooms and broccoli, cook for another minute or two
Add the Chicken broth and turn op the heat to medium high, bring to a boil
Once boiling add the rice, reduce the heat to simmer and cook for 20 minutes loosely covered, stirring occasionally
After 20 minutes stir in the chicken and cream, bring it back to a boil and then reduce to simmer for another 5 minutes
Serve and enjoy!



whimsigal said...


Soup is one of my favorite things to prepare and this one sounds fabulous. I may have to go get a chicken breast just so I can fix this soup over the weekend!

Evie Curley

Gluten Free Steve said...

I made chicken soup about two weeks ago when I was feeling run down. Mine didn't look as good as yours, and it definitely wasn't my grandmother's who made great soup.

I use Manschewitz egg noodles (thin) that are in stores now for Passover. They are just like the thin noodles we used growing up (sans gluten) and are just made from potato flour.

Jeff S said...

Thanks for the suggestion Steve, Manschewitz egg noodles, I'll have to look for these, I really do miss egg noodles!