Chicken and Rice Soup

Total
Shares

on a cold and dreary wednesday, doesn’t some chicken and rice soup sound so, so good?

I think so. I woke up this morning to an ick nasty day but a pasture-raised, antibiotic free whole chicken in my fridge so of course my next move was to make some extremely tasty soup from scratch. My boyfriend loves this soup: the stock is from scratch so the flavor is divine, and it’s low in calories, and high in protein. The stock bones provide excellent nutritional value so if you’re suffering from a cold or the flu, eating a bowl of chicken soup REALLY will help you get better more quickly.  The full recipe is at the bottom of the post. Enjoy!

Breaking down a whole chicken can be daunting if you’ve never done it before. I suggest watching a how-to on YouTube, or asking your butcher for chicken bones in addition to breasts and legs (skin off) for the actual chicken you’ll eat in the soup. I was filming with one hand and cutting with the other so the vid below only shows the pieces post-break down.

Here I have my chicken separated into bones, breasts, and legs. The bones will be used for stock.

Next, for tasty soup I like to brown my bones and veggies to create brown bits (the flavorful stuff) in the bottom of the pan. Because this stock is going to be used just for my soup, I deglaze the veggies after they brown too.

 

 

Once everything is deglazed, it’s time to add the bones back, along with enough water to cover the chicken completely, reduce, and leave you enough stock for soup.

 

Then add some peppercorns, bay leaves, and parsley stems.

 

Once your stock is done, remove the bones and veggies and strain through a colander.

This turned out so beautifully and tastes so rich. No salt added at all! Amazing!

At this point, add new vegetables, your breasts and legs, and simmer for about 40 minutes. You don’t want to boil the chicken or it will be too tough. We’ll be shredding it once it’s done and adding it back into the soup to be served!

This will simmer for about 30 minutes – once your chicken is done get it shredded immediately and serve your soup over rice.

 

and….voila, it’s done.

 


 

[recipe id=”10864″]

 

Leave a Reply

Your email address will not be published. Required fields are marked *

🌼 Let's Be Friends 🌼

Join my newsletter to get recipes, wellness tips, & more!

You May Also Like

My Morning Vitamin Routine

Want in on my vitamin routine? Today let’s get into which vitamins I take in the morning and why. The vitamins I take are always issue-specific and driven by a…
View Post

Why I Fast on Mondays

Monday: oh, the duality of it. I love Monday and I also hate it with a deep passion. I hate that it will take a full 5 days for the weekend/nachos to arrive. I hate that I have to answer my emails. I hate that my alarm goes off and wakes me from my Sunday slumber. Yet, once I’m conscious I remember that I love waking up early on a summer Monday, hitting the streets before 8am when the city is still sleepy and heading out for a slow sweat at SLT. I love hitting the re-set button and having another chance to do and be. I also love fasting on Mondays, my chosen day of the week to detox until dinnertime (if you’re forced to begin your week, you may as well dive in head first).
View Post