Chicken & Rice Soup: Foodie Friday

14.  That’s the low temperature for today in central Oklahoma.  It’s also the high.  When the low and high for the day is the same number there is only one thing you can do.  Make soup.  I made chicken and rice soup and it really was good for my soul, and my tummy.

Here’s what you need:IMG_3153

2 lbs. chicken thighs

1 large box chicken broth

1 cup white wine

1 medium onion, diced

2 cloves garlic, minced

5 carrots, cleaned and chopped

1 1/2 cups uncooked rice

1 can cream of celery soup

4 cups water

olive oil

salt & pepper (I prefer sea salt or course salt, but regular salt will be fine)

Preheat oven to 375.  Remove excess skin from chicken thighs but still leave a little on top.  Place thighs in a roasting pan.  Drizzle with olive oil and generously season with salt and pepper.  Roast for 45 minutes.  If using boneless thighs reduce time to about 35 minutes.  When the thighs are cooked, set aside to cool.

In a heavy pot sauté garlic and onions in a little bit of olive oil until soft.  Add wine and simmer for about 5 minutes.

Add chicken broth and rice.  Cover and simmer for 20 minutes.

While the rice is cooking, remove chicken from the bone and break into chunks.  Set aside.

When rice is al dente add carrots, chicken and water.  In a medium bowl stir together cream of celery soup and one can of water.  Add to to the pot and stir to combine and allow to simmer for another 30 minutes.  Season with salt and pepper to taste.

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Stephanie Clinton blogs about live and cooking at Hugs, Kisses and Snot.
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