Old-Fashion Chicken and Rice Soup

I know it’s nearly May, and really not the time for a soup recipe, but here in West MI, we actually saw snow yesterday! Plus, I had a nasty case of the 24-hour flu last week and chicken soup just sounded SO good.

So I made a big batch of my most favorite chicken and rice soup, and have plenty more in the freezer!

Do you have a favorite soup recipe?

?

one that’s been passed down from your mom and your grandma…

one that you’ve made so many time you don’t even need the recipe…

one that you gravitate towards any time you need some good comfort food?

That’s what this recipe is for me.

This recipe for old-fashion chicken and rice soup is from my Grandma, and it’s the same recipe my mom made every winter and every time we got sick. I grew up with this recipe so it’s no surprise that it’s my favorite chicken soup recipe…ever!

I’ve never liked traditional {and very “brothy”} chicken noodle soup — I much prefer the thickness that rice adds to the recipe. Again, that’s probably because I grew up with rice instead of noodles, but if you’ve never tried your chicken soup with rice, you’re totally missing out!!

Another thing that helps my chicken soup to thicken up is that I use LOTS of shredded chicken {at least 4 or 5 cups}.

Through the years, I’ve definitely managed to simplify the recipe instructions a bit — plus I doubled the recipe — but the ingredients {and the delicious end results} are still the same!

INGREDIENTS:

{print recipe}

• 10 c. broth, stock, or water {I use mostly broth from my freezer}

• 4-5 c. shredded chicken or turkey

• 1 c. rice — I actually use a little less than a full cup

• 1 medium onion — chopped

• 1 c. celery — chopped

• 1.5 c. carrots — chopped

• 2 10.5 oz. cans cream of chicken soup

• 2 envelopes Lipton Chicken OR Lipton Onion soup mix (I used onion this time for a darker broth}

I always thought it was weird to add the Lipton soup mixes, but now I realize how easy it make everything — because the soup mix contains all the seasonings so you don’t have to measure any of it!

DIRECTIONS:

:

1. Add all ingredients into a large stock pot and bring to a boil.

2. Reduce heat, cover, and simmer for 1 hour — stirring occasionally.

3. You can add more water or broth as necessary, if you prefer “thinner” soup.

4. Enjoy!

From my kitchen, my mom’s kitchen, and my grandma’s kitchen to yours… I just know you’re going to love this soup!

What is your favorite soup recipe?

Linked to Things I Love Thursday