For me, soup isn’t satisfying unless its chock-full of stuff with barely enough broth for each spoonful. This recipe is exactly that — hearty and filling, needing only a piece of cornbread or a salad to make it a meal. But what I like best about this recipe is that every ingredient is something I always have on hand. It’s simple, quick and delicious and even better the next day, as many soups are.
I cooked this on the stovetop, but you can easily adjust for your crockpot. Just add the cooked rice in the last hour so it doesn’t hog all the broth for itself. Instant brown rice is a decent time-saving substitute if you don’t have the time for regular brown rice.
Chicken and Rice Soup
8 c. chicken broth
1 lb. package of chicken tenders, cut into bite-size chunks
3 med. carrots, sliced
2 celery stalks, sliced
1 c. frozen corn kernels
1/2 t. thyme
1/2 t. basil
1 1/2 c. cooked brown rice (reg or instant)
salt and pepper to taste
1) Heat broth, chicken, carrots, celery, corn, thyme and basil over medium heat. Simmer for about 20 minutes, covered, until the chicken is cooked through and vegetables are tender.
2) Add brown rice and simmer for another 5 minutes.
3) Adjust seasonings, salt and pepper as desired.