This chicken and rice soup will perk you up on a gloomy day, soothe the raspy throat if you have a cold and bring the all-around comfort one expects from a delicious soup. And our young friend Allison likes it!
Chicken and Rice Soup: Sopa de Allison
This chicken and rice soup will perk you up on a gloomy day, soothe the raspy throat if you have a cold and bring the all-around comfort one expects from a delicious soup. And our young friend Allison likes it!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Ingredients
- 5 chicken thighs
- 8 cups water
- 3 medium onions, diced, sauteed, then added
- 8 medium carrots, peeled and cut into coins
- 2 bay leaves
- 1/2 cup rice uncooked
- 1 can Campbells Condensed Cream of Celery soup
- 2 cubes chicken bouillon
- fresh parsley chopped, optional
Instructions
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Simmer all ingredients for one hour, stirring regularly so that nothing sticks to the bottom of the pot. Remove the chicken thighs. Let cool. Then cut the meat off the bones, and cut into bite-sized pieces. (Discard bones, skin and gristle.) Add the chicken back into the soup and serve with crackers.