Chicken Rice Soup
By: Layne Diehl
Published: Sunday, December 26, 2010 - 1:56pm

Ingredients




4 chicken breasts
4 tablespoons butter
8 cups chicken broth
3/4 cup rice (uncooked)
1 bag frozen vegetables
1 tablespoon basil
1 tablespoon Tarragon
2 tablespoons minced onion
1 teaspoon garlic powder
Fresh Cracked Black Pepper

Preparation

1 Simmer chicken breasts on medium low in frying pan until browned and cooked thoroughly. 2 Remove chicken, shred with fork and discard unwanted pieces. 3 Add butter to frying pan and melt with chicken stock, scraping stock from bottom of pan with spatula until stock is combined well with butter. 4 Return shredded chicken to pan and toss with butter and stock until absorbed. 5 Transfer chicken to large soup pot. 6 Add chicken broth, rice, and vegetables. 7 Bring soup to boil, stirring frequently. 8 Place lid on soup and lower heat to medium low. 9 Continue cooking for twenty minutes, removing lid periodically to stir. 10 Add basil, tarragon, onion, garlic, and black pepper to taste. 11 Lower heat to low and cook five more minutes before serving.

About


This is one of my favorite quick recipes.  A lot of times I use grilled chicken breasts.  You can add other spices if you don't have the ones listed.  You can also add noodles if you don't have rice handy.  This recipe came about when Nic and I were in college.  If I recall, at the time we only had one leftover chicken breast and a half bag of frozen veggies in the freezer.  Many of our best recipes were born out of our "starving artist college student" days!  Enjoy!