The end of the year is always a hectic time in our home. The kids are home from school. Friends are in and out of the house. Throw some parties and celebrations into the mix and you have a lot of late nights packed into a short amount of time. While I love the frenzy of activity, it does wear me out. I like to make this chicken rice soup to have in the refrigerator for New Year’s Day.
On New Year’s Day, I usually just want to curl up in my pajamas and stay in bed. With so many people in the house, that’s not possible, but it doesn’t mean I have to cook. You will find this chicken rice soup, ready to go, in my refrigerator, along with other easy to eat food.
Even though I make this for New Year’s, chicken soup is one of those family favorites, and it does not matter what time of year it is. It is a comfort food with wonderful, healing properties that just makes you feel better.
Use our basic chicken stock for the base of your soup and think about making extra. When I make chicken soup, I always make more than I need. I store it in the freezer for times when you do not want to cook and just want something to make you feel better. All you have to do is pull some out of the freezer and heat it up. It is great to give to a neighbor or a friend when they are sick or need a hand.
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| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
quarts
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- 16 cups chicken stock homemade recipe is in the notes below
- 2 cups celery diced
- 2 cups carrots peeled and diced
- 1 zucchini diced
- 2 leeks white parts only, diced
- 1 yellow squash diced
- 4 cups chicken shredded
- 2 1/2 cups rice
- 1 tbsp parsley flakes
- 3 tbsp salt
- 2 sprigs thyme fresh or 1 tbsp dried, which is the dried equivalent
- 1 1/2 tsp black pepper
Ingredients
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- Put the chicken stock in a large soup pot
- Add the chicken, spices and vegetables to the pot.
- Before adding the rice to the soup, rinse the rice with water in a colander, be sure that the water runs clear to remove all the excess starch from the rice. Add rice to the pot
- Bring to a low boil and then turn down the heat. Let simmer for 60 minutes or until the rice is thoroughly cooked.
- If you are freezing some, let the soup cool before storing in the freezer.
Click here for the chicken stock recipe.
This Chicken Rice Soup is gluten free and dairy free.
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