Chicken Veggie Rice Soup


52 ounces Chicken Stock (recipe to follow) or you can use your favorite store bought stock

6 carrots, peeled and cut into coins

1 head of celery, chopped

4 skinless boneless chicken breast cooked and chopped into bite size pieces

1/2 cup rice

salt and pepper to taste

Place stock, carrots, celery and cooked chicken into a large stock pot.  Bring to a boil. Place lid on pot and turn down heat. Let simmer until veggies are tender about an hour. Add rice  bring back to a boil and let simmer about 20 minutes until rice is cooked. Add Salt and pepper to taste.


Chicken Stock Recipe

In a slow cooker add

3 pounds chicken wings

3 quarts water

2 chicken bouillon cubes

1 large onion,chopped

1 clove garlic, smashed

1 tsp salt

Cook on low 7-8 hours. Strain out chicken, onion and garlic. Stock is ready to use or place in the fridge for use the next day or in the freezer so you can just defrost when you are ready to use. I keep stock in my freezer on hand most of the time. If you don’t have time to make stock you can also use you favorite store bought stock. 🙂


3 thoughts on “Chicken Veggie Rice Soup

  1. Pingback: 17 of the BEST Chicken Soups! | Moore or Less Cooking Food Blog

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