Before my kitchen was torn down I made a few things to have in the freezer for easy meals that we could heat in the microwave. I thought soup would be perfect for that and perfect for these freezing winter days! Little did I know that we would also be sick, so we needed some warm goodness for that too.
I pulled out this soup and let it thaw in the fridge overnight, we've now eaten it a few days and it's almost all gone. There may be just enough for someone's lunch tomorrow. It's simple and delicious and the only change I'm going to make next time is to add wild rice to give the rice part a little more depth.
Chicken and Rice Soup
3 chicken breasts - I used boneless/skinless, if you're using bone-in chicken you probably won't need the extra bouillon
1 tsp chicken bouillon
salt/pepper
2 cloves garlic
1 tsp onion powder
1/2 onion, diced
1/4 cup carrots, diced
4 cups chicken broth
1 cup rice
handful of fresh parsley, chopped
Cook chicken in just enough water to cover it, bouillon, garlic and seasonings for 20 minutes. Remove chicken (de-bone if necessary) and chop. Return chicken to pot.
Add veggies and broth. Cook 45 minutes and add hot sauce or extra bouillon if desired.
Add rice and simmer 15-20 minutes until rice is cooked (longer if using wild rice).
Add chopped parsley and serve. Or let the soup cool and transfer to a container to freeze.
