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Homemade Chicken & Rice Soup Recipe

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This recipe for Homemade Chicken & Rice Soup, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irma Woods
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 Boneless Chicken Breasts
Box Long Grain White Rice
Salt and Pepper
Large Pot
Water

Directions:
Directions:
Put chicken on to boil at moderate to high heat, salting and peppering it to taste. Boil chicken until chicken is done. Lift 3 of the chicken breasts out - set aside to cool (may save to make chicken salad or chicken sandwiches). Break up the 4th breast into small parts and leave in the chicken licker (Southern for broth). Bring water back to boil (make sure there is plenty of water and re-salt it ). When water is boiling - add box of rice - let rice boil until rice is done - (I add water about twice before the rice is done - it keeps the rice soupy - you will have to experiment a time or two to find out how soupy you want yours).

Number Of Servings:
Number Of Servings:
4 to 6 people
Preparation Time:
Preparation Time:
30 to 40 minutes Tops
Personal Notes:
Personal Notes:
Growing up we were not the richest kids on the block - My mother used any part of the chicken to make the rice soup. I've changed it over the years to chicken breasts so that I can use the breasts later to make the chicken salad or gumbo with the left over chicken - like cooking part of two meals at one time - the rice soup is comfy food and fairly cheap to make - good when you are feeling down or cold or sick or just plain good eating

 

 

 

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