Chicken & Rice Soup

A hearty homemade recipe for creamy chicken soup with rice AND information on how chicken soup helps to fight a cold!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. HOW CHICKEN SOUP IS GOOD FOR A COLD

When I was growing up, if someone got sick at our house, Mama or Daddy made chicken soup. I can still see the pot on the stove with the whole chicken in it with celery stalks and bay leaves bobbing around.

And it always made me feel better.

I always thought it was just an old wives’ tale that chicken soup helped you get over a cold or flu but there really are medicinal elements to the soup!

DOES CHICKEN SOUP HELP FIGHT A COLD?

Studies have found that hearty chicken soup made with carrots, onions and garlic actually reduces the symptoms and lifespan of colds and helps fight the flu.

TRIGGERS IMMUNE RESPONSE - Ingredients stimulate production of immune cells and antibody production and inhibits the movement of infection-fighting white blood cells.

EASES CONGESTION - Increases the movement of nasal mucus which makes it easier to clear congested airways.

PREVENTATIVE - Improves the function of protective cilia, the tiny hairlike projections in the nose that prevent contagions from entering the body.

REDUCES INFLAMATION - Helps alleviate respiratory tract inflammation.

FIGHTS EARLY STAGES OF FLU - Carnosine, a compound found in chicken soup, helps the body’s immune system to fight the early stages of flu.

AIDS IN HYDRATION - the salty water-based broth both hydrates and helps the body retain the much-needed fluid.

*sources cited at the end of this post

While nothing will cure a viral cold or flu, getting some relief from the symptoms while you’re letting it run its course is what we need the most, right?

Even if it didn’t actually do anything to help (which how cool is it that it does??!) just knowing that someone took the time to make something just to comfort you does wonders for the soul. That rich, hot broth soothes and coats a sore throat better than anything in my book!

Now, the way I grew up, we always used whole chickens for everything. We made our own stock, low and slow, getting all the flavor and richness from the skin and bones but, if you’re like me, you don’t always have time for that so I made this recipe with chicken breasts.

This recipe makes a BIG BATCH so it’s perfect to stock the freezer with or do some meal prepping. I’m all about not wasting food, time or money so recipes like this are perfect for my family.

I like to make this on the weekend then eat it throughout the week for lunch.

And it’s always nice to have a little extra in the freezer to get through the fall and winter cold and flu seasons. Especially if I'm the one who gets sick! It's highly unlikely anyone in my house is going to make me a pot of homemade soup!

Be sure to check out one of my other favorite soup recipes that's A LOT like this one but a little more "grown-up" tasting: CHICKEN & WILD RICE SOUP

Recipe for Chicken and Rice Soup

Chicken & Rice Soup

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 1 HourInactive time: 15 MinTotal time: 1 H & 30 M

An hearty homemade recipe for creamy chicken soup with rice AND information on how chicken soup helps to fight a cold!

Ingredients

• 8 cups chicken broth
• 3 cups water
• 3 bone-in, skin-on chicken breasts
• 1 bay leaf (optional)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 cups uncooked white rice
• 1/2 cup butter (1 stick)
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 tablespoons minced garlic
• 1/4 cup flour
• 2 teaspoons fresh thyme (or 1 teaspoon dried)

Instructions

1. Combine chicken broth, water, chicken, bay leaf, salt and pepper in a large pot then cook over medium heat until simmering. Reduce heat to low then cook, uncovered, for 30-40 minutes or until chicken is cooked through.
2. Remove chicken to cool. Pour broth through a strainer into a large bowl or pitcher then set aside, discarding bay leaf and any stray bits.
3. Sauté onion, celery and carrots in butter in the (now empty) pot for 5 minutes.
4. Add garlic and flour then continue cooking 2 minutes.
5. Add reserved broth, thyme, and rice then bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover and continue cooking for 20 minutes.
6. Meanwhile, cut chicken into bite-sized pieces, discarding skin and bones. When rice is tender, add chicken to soup, stir well then remove from heat. Let soup rest 15-20 minutes, covered, then serve.

Notes

• If you can't find bone-in, skin-on chicken breasts, use thighs or boneless breasts.
• The flour just makes the soup extra thick and creamy. Feel free to leave it our if you prefer.
• Add more chicken broth after adding the chicken if desired to reach the consistency you like best.

Nutrition Facts

Calories

146.49

Fat

7.76 g

Sat. Fat

4.89 g

Carbs

18.26 g

Fiber

1.86 g

Net carbs

13.6 g

Protein

4.53 g

Sodium

615.34 mg

Iron

0.36 mg

Calcium

6.94 mg

https://www.southyourmouth.com/2017/11/easy-chicken-rice-soup.html

Images and text © South Your Mouth LLC 2017

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Sources:

https://well.blogs.nytimes.com/2007/10/12/the-science-of-chicken-soup/

http://www.dailymail.co.uk/health/article-2252167/Souper-broth-An-old-wives-tale-No-chicken-soup-really-CAN-fight-cold-say-scientists.html

https://www.cbsnews.com/news/chicken-soup-for-colds-and-flu-does-it-really-help/