My Mom’s side of the family is Pennsylvania Dutch, and they were farmers. So I grew up with some pretty hearty meals when we visited. Some of the things I miss most are my Gramma’s slippery chicken pot pie, hogmaw (recipe here), and of course her chicken rice soup. She mostly made beef rice soup but I loved the chicken soup.
If you follow me on Facebook, you saw me post a picture of this soup that I made on a day that I had a little bit of an upset tummy. I have been craving it again ever since! So I thought the next time I made it, I would share it. There is nothing extraordinary about the recipe that sets it apart from others. It’s just delicious, simple and basic, and a family favorite. I am positive I am not making it like my Gramma did, but it’s pretty darn close and just as comforting. I use boxed chicken stock or broth, fresh herbs from my garden, as well as ground turmeric, she did not use any of those things.
So let’s get to it!
I’ll start with the chicken. Most of the time I use leftover chicken from a roast chicken dinner, and sometimes I use leftovers from a rotisserie chicken that I bought at the market. Today I’m cooking half of a chicken breast on the stovetop with a little chicken broth. When that is cooked, I will chop it into small pieces and set aside.
After cooking the chicken, I heated olive oil and tossed in finely diced carrots and onions. I cooked these until they are tender and then added the chicken and left that simmer for a few minutes, stirring constantly. Next I poured in an entire carton of chicken stock or broth.
**I forgot to mention that I salt and pepper each layer, always. So I seasoned the chicken while it was cooking, I seasoned the onions and carrots too, and then just another light seasoning after the broth is added. I also add the turmeric to the onions and carrots. Turmeric is not only healthy for you but it also adds the golden color that we all associate with chicken soups and gravy.
So, back to the soup. After adding the broth or stock, I immediately added one cup of uncooked rice. I left that simmer on low until the rice was cooked. Just before serving I added some chopped thyme and dill, stirred them into the soup and cook for a few minutes to release the flavor and then I served myself!
This is such a quick and easy soup that is so full of flavor and so comforting. Enjoy!
Chicken Rice Soup
Half of a chicken breast, cooked, deboned and skin removed, chopped
1-2 T olive oil
1 small onion, diced
1/3 c carrots, diced
Few dashes Turmeric
1 carton of chicken broth or stock
1 cup uncooked rice
1T chopped Thyme
1 tsp chopped Dill
Salt & Pepper
- Sauté onions and carrots in olive oil over medium heat in a medium sized sauce pot. Season with turmeric, salt and pepper.
- Add cooked, chopped chicken and stir for about 1-2 minutes.
- Pour in carton of chicken stock or broth, season with salt and pepper.
- Add rice. Stir and lightly simmer over a medium to low heat, do not boil.
- When rice is tender, add herbs and let simmer for a few minutes, then serve.