How to Make Chicken SoupSoup for supper can be a weekday lifesaver. It's hot and delicious, not to mention quick. But the convenience of canned soup comes with a price in the form of added sodium that makes for a not-so-balanced meal. When you know how to make chicken soup at home, it's easier to control how much sodium goes into your supper. Plus fresh vegetables make for a more flavorful combination than you'll get from a can.
If you have a leftover chicken carcass, you can boil it to make your own stock. If you're a modern man or woman, though, chances are you're all out of chicken carcasses. No problem: this recipe combines the convenience of pre-made broth and canned chicken to make a quick but hearty meal that might just become one of your favorites.
-Hey, everyone, I'm Judith with Recipe.com, and today, I'm gonna be making for you a warm and hearty food for the soul, a Country Chicken Soup. That's right. Very, very nice. So what you'll need: 2 cans of cooked chicken breast which is about 9 ounces. We're gonna need half a cup of long-grain rice. We have 1 medium carrot which we've sliced. We have 1 stalk of celery which we've sliced, and we have 1 chopped onion right there. We've got an eighth of a teaspoon of thyme and an eighth of a teaspoon of poultry seasoning, and right here in our large pot, we have 5-1/4 cups of chicken broth. That's right. So we're gonna get our chicken broth to a medium heat, and we are gonna add in our onions... and our veggies, so let's get our celery in there and our carrots and that's just gonna give that broth some very nice flavor. And, of course, our seasoning goes in there, too. That thyme, great flavor in there, and our poultry seasoning which is a mix of nice dried herbs. So, we'll give that a stir. And now we're gonna add our rice. So, very quick and simple. That goes in. Now that we've brought it to a boil and the rice is in there, we're gonna reduce the heat and let it simmer for 20 minutes. So, our soup has been simmering for 20 minutes, so that's just about done. And now it's time to add in our cooked chicken. So, just put that in there. Very easy. Give it a little stir. Get it all around there with the veggies. That's smelling and looking very good. And then we'll just give it a minute or so there to cook through and then we're gonna serve that up. Great, so it's been a minute. Our chicken's warm. Everything looks fabulous. We've got a really nice thick chicken broth, And we're just gonna bowl that up right here, and that is just delicious. Really great on a cold winter's day, or when you need a bit of cheering up, that is gonna warm your soul. There you go, that's how you make a Country Chicken Soup. Well, thanks for watching, everyone. For more great recipes and savings, go to Recipe.com.
What You'll Need
- 5 1/4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
- 1/8 teaspoon poultry seasoning
- 1/8 teaspoon dried thyme leaves, crushed
- 1 medium carrot, sliced (about 1/2 cup)
- 1 stalk celery, sliced (about 1/2 cup)
- 1 small onion, finely chopped (about 1/4 cup)
- 1/2 cup uncooked regular long-grain white rice
- 2 4 1/2 ounce cans Swanson® Premium White Chunk Chicken Breast in Water, drained
Step By Step
Stir the broth, poultry seasoning, thyme, carrot, celery and onion in a 3-quart saucepan. Over medium-high heat, heat to a boil. Stir in the rice. Reduce the heat to low.
Cover the saucepan and cook for 20 minutes or until the rice is done.
Stir the chicken in the saucepan and heat through.
With shortcuts you can find on your grocery store shelves, it's easy to learn how to cook chicken soup at home. This soup is a perfect partner for sandwiches or crackers, but it's also great as a main course by itself. With fresher vegetables and more options for controlling sodium than canned soups, learning how to cook chicken soup gives you a delicious and smart meal for those hectic weekday evenings. No chicken carcass required.