Whenever I’m sick, I always crave chicken noodle soup. However, I’m the type of person that would much rather make it myself than eat from a can, and sometimes when you’re not feeling well, it can be a burden to go to the store, get a chicken, make your broth, and embark on an hours-long process just for a bowl of soup. This recipe provides a great alternative, yet still delivers a rich chicken flavor from the broth, and includes ingredients you most likely have in your house already.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: about 8
Ingredients:
¾ cup brown rice
4 cups + 1 tablespoon water, divided
3 tablespoons olive oil
½ onion, diced
2 medium-sized carrots, diced
2 stalks celery, diced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried dill
¼ teaspoon garlic powder, optional
Salt and pepper, to taste
4 cups chicken broth
1 bay leaf
¼ cup frozen corn kernels
¼ cup frozen peas
Directions:
1. In a small saucepan, combine brown rice and 2 cups + 1 tablespoon water on high heat. Bring mixture to a boil.
2. Place lid on the pot and reduce heat to low and cook for about 30 minutes.
3. While the rice is cooking, heat olive oil in a large soup pot on medium high heat.
4. When olive oil is heated, add onions, carrots, celery and all spices. Sauté for about 5 minutes, or until onions are tender and translucent.
Photo by Kelda Baljon
5. Add chicken broth, remaining 2 cups of water and bay leaf.
6. Turn heat on high and bring mixture to a boil.
7. Reduce heat to low and simmer for 20 minutes, uncovered.
Photo by Kelda Baljon
8. When the rice is finished cooking, add to the soup mixture.
9. Add frozen peas and corn, and let simmer for about 5 more minutes.
Photo by Kelda Baljon