Chicken Soup with Rice

This chicken soup with rice is made completely from scratch with fresh vegetables and seasonings for warm, comforting flavor.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 326 Calories

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon salt, or to taste
• 1 teaspoon dried oregano
• 4 bay leaves
• 1 teaspoon whole black peppercorns
• 4 cups cooked white rice
• 1 (2 to 3 pound) whole chicken
• 1 teaspoon dried sage
• 4 stalks celery, diced
• 3 tablespoons salt, or to taste
• 1 teaspoon herbes de Provence
• 3 tablespoons sunflower seed oil
• 1 large yellow onion, quartered
• 8 carrots, cut into 1/8-inch slices
• ½ teaspoon whole black peppercorns, crushed

Recipe Instructions

Step 1

Place chicken into a stockpot and fill with water to cover. Bring to a boil; add onion, salt, oil, bay leaves, peppercorns, sage, oregano, herbes de Provence, and garlic powder. Cover loosely with a lid and continue to boil, at least 2 hours, up to 4 hours.

Step 2

Remove chicken carefully from the stockpot onto a plate; set aside. Pour stock through a strainer into a deep bowl; set aside.

Step 3

Fill the stockpot with water that equals the amount of strained stock in the bowl. Bring to a boil.

Step 4

While water is boiling, remove meat from chicken, throw away all bones, and shred chicken chunks with 2 forks.

Step 5

Pour chicken stock into the boiling water and add chicken meat, carrots, celery, salt, and pepper. Bring to a boil; reduce heat and let simmer for 30 minutes.

Step 6

Place cooked rice into bowls and pour the soup over.