Chicken Rice Soup

Soup for the soul

It’s soup season, one of my favorite seasons and this Chicken rice soup is one of my favorite soups.

We had a rain front move in this week where I live. that’s liquid gold, that calls for a celebration.

So when it rains in California, I start the celebration with soul warming soups.Let’s hear it for the ultimate comfort food….Chicken soup.

Most households were comforted by  Mom’s chicken soup, It’s still the one of the most comforting soups of my childhood.

Whenever I make it. it conjures up memories of my mom, on Saturday morning she would put on a pot of chicken rice soup while she cleaned the house.

By the time the she was done with the household chores the house was clean, and the soup was ready in time for lunch.

This chicken rice soup doesn’t take nearly as my Mom’s did in fact it takes less than an hour.

A TIP… the best flavor when simmering soups comes from using the right stock pot,  a deep covered one.It makes a difference by keeping the flavors in the pot.

It’s also better if you shred the chicken before adding the rice.

It’s easy, quick and delicious.  and looks pretty served in this soup bowls, that go from oven to table for quick reheats.

This is one my whole family likes, and because it’s easy, pleasy I LOVE it!!! Who doesn’t??????

It’s one of those soups you make a big pot of, to reheat  for a quick lunch or it’s hearty enough for a light dinner,

it keeps in your refrigerator up to three days, I don’t recommend freezing this soup. But I don’t think you’ll have enough left over to worry about frezzing it.

It’s a kinda of feel good, cozy, comforting soup  for colder temperatures, and what better way to take out the chill than a bowl of steaming,

hearty, satisfying bowl of goodness, add a simple salad, some crusty bread and you have a simple, quick family meal, that’s fancy enough for company.

If you make this soup please leave me a comment and don’t forget to tag me on Instagram…..That’s my favorite part!!!!

 

 

 

Ingredients serves four

4 chicken breast

1/3 cup olive oil 2 tablespoons butter

1 chopped onion

2 cups rice

2 cups chopped spinach

2 Tablespoons chopped garlic

1 cup chopped celery

3 sliced carrots

4 cups chicken stock

2 cups water

2 tablespoons chopped Italian parsley

Salt and pepper to taste

Instruction

Heat oil and butter

Saute chicken breast until golden

Remove chicken

Add onion,  garlic, carrots  and celery saute until limp

Return chicken to stock pot

Add   chicken broth, water and herbs cover simmer for 30 minutes.

Remove chicken Shred chicken return to stock pot.

Add rice and spinach

Simmer  covered 10 minutes longer…..Sprinkle with Parmesan and Enjoy!!!!!