Simply Delicious Chicken Rice Soup

When my wife was down with the flu, I whipped this up quickly with what I had on hand. It was so much better than we expected that we made it a staple in our recipe box!

Step: 1

Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.

Step: 2

Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

Per Serving: 160 calories; protein 12.5g; carbohydrates 24.1g; fat 1.1g; cholesterol 21.4mg; sodium 593.5mg.

The word “stew” can process to both a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.