Hearty Chicken and Rice Soup with Croutons
Stephanie Lane
This is great on a cold winter day.
ingredients
- 3-4 bone-in, skin-on chicken breasts
- 1 1/2 cups carrot (chopped)
- 3/4 cup celery (chopped)
- 3/4 cup yellow onion (chopped)
- 2 cloves garlic (minced)
- 1/4 cup flour
- 4 cups chicken stock
- 2 cups water
- 2 cups cooked white rice
- 1/2 teaspoon dried or fresh thyme
- 1/4 teaspoon dried rosemary
- 3 tablespoons olive oil
- 3 tablespoons butter
- salt
- pepper
- additional olive oil
- 1 french baguette
directions
- 1
Rub chicken with olive and sprinkle with salt and pepper. Roast at 375° for 35 - 45 minutes or until cooked through.
- 2
Once chicken has cooled, cut into bite size pieces, discarding bones and skin, and set aside.
- 3
Add olive oil and butter to large pot over medium heat. Once butter has melted add in carrots, onion, celery, garlic, thyme and rosemary. Add salt and pepper to taste. Sauté until vegetables are tender.
- 4
Add in flour and mix well, coating vegetables. Allow flour to brown slightly.
- 5
Pour in chicken stock and water while stirring. Add in chicken and cooked rice. Cover and allow to simmer for at least 1 1/2 hours.
- 6
Add additional salt and pepper if needed.
- 7
Cut baguette into bite size pieces and toss through roasting juices. Place in 350° oven until bread is browned and slightly crispy.
- 8
Serve with croutons on top and enjoy.
notes
The homemade croutons are a favorite of Joey's. He could eat just them for a meal.
Source: Stephanie Lane
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews