Chicken and rice soup is a more modern version of the chicken noodle. Simple as that. I like to make this once and a while to shake things up. Especially if I have leftover rice to deal with. I’ll make up a big batch of this on the weekend for the kids to filter in and eat as needed in the crock pot and the leftovers I use for lunches Monday. Simple and economical, just the way I like it. Enjoy!
4-6 C Chicken broth
2 C Cooked rice
1 C Chicken, cooked and shredded
1 C Carrots, grated or chopped
1 stalk celery, finely chopped
1 bay leaf
1 tsp minced onion
½ tsp minced garlic (1 clove crushed)
¼ tsp thyme
Salt and pepper to taste
Combine all ingredients except rice until carrots are tender, then add rice and heat to simmering.
For a creamy version add 1 Tbsp flour at the end and cook until thickened.