Chicken and Rice Soup

(Last Updated On: December 15, 2009)

Ever cooked up some chicken and discovered that you cooked it a bit too long and you now need to drink a gallon of water with every bite? You don’t have to throw that chicken out. Instead of drinking a gallon of water with it, why not turn to something more flavorful – chicken and rice soup. Here is what you need.


1 cooked chicken breast or enough cooked chicken to equal a chicken breast

3-4 cups of chicken broth or stock

1 1/2 cups of short grain (sushi) rice (shorter rices will add more starch to the broth, thus thickening the soup)

carrots (as many as your heart desires)

1 teaspoon dried basil (or any herb of your choice)

Cut the chicken and the carrots into bite size pieces. Place the chicken broth in a saucepan. Bring the broth to a simmer, then add the chicken, carrots, rice, and basil. Cook until the carrots and the rice are done. Add more broth if at any point their isn’t enough liquid and the carrots and rice aren’t done. Or you may wish to add more broth if the soup is too thick for your liking. Add sea salt if you feel it needs it. This recipe makes two good sized servings for my wife and I.