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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken and Rice Soup Recipe

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This recipe for Chicken and Rice Soup is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoon unsalted butter
1/2 yellow onion , chopped
2 cloves garlic , minced
2 stalks celery , sliced
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
6 cups chicken broth
2 chicken breasts , boneless, skinless
2 carrots , sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup long grain rice , uncooked
Directions:
Directions:
Melt the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt and pepper for 3-4 minutes or until translucent.
Add the broth, chicken, carrots, oregano, basil and rice and bring to a boil, then reduce to low heat and simmer for 20 minutes, until rice is tender.
Remove the chicken and shred with two forks before returning to the soup and serve immediately (the rice will continue to soak up the soup as it sits).

 

 

 

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