Thoughtless Thursday: Italian Chicken and Rice Soup

Recipe

As you all know I was sick last week.  It ended up not being such a bad time to be so, as I’d already batch cooked a bunch of chicken to make the stock for Thanksgiving dinner.  That made this crock pot soup a breeze to throw together, even though I felt lousy.

Ingredients:

  • 2 cups pre-cooked chicken
  • 1 box chicken stock
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 1 tablespoon garlic, minced
  • 2 teaspoons Herbs de Provence
  • 1 teaspoon kosher salt
  • 1/4 tsp fresh ground pepper
  • 1/2 cup arborio rice

Directions:

  1. Add everything but the rice and cook on low for 3-4 hours.
  2. Turn the crock pot up to high and add the rice.
  3. Cook for another hour.
  4. Serve with crusty bread.

Printable version.

Kait Nolan

Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.

3 thoughts on “Thoughtless Thursday: Italian Chicken and Rice Soup”

  1. Tes - December 2, 2010 8:53 am

    Wow that chicken rice soup looks really yummy and comforting! It sounds so perfect for this season :)

    Reply
  2. nancy@skinnykitchen - December 2, 2010 9:04 am

    This soup looks and I’m sure smells divine…Perfect for what ails you!

    Reply
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