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You are here: Home / Recipes / Soups and Chilis / Winter Chicken, Vegetable & Rice Soup

Winter Chicken, Vegetable & Rice Soup

December 28, 2007 by Alison

Feel free to experiment with whatever veggies you have on hand. If you’re pressed for time, use canned broth and a pre-cooked store-bought rotisserie chicken.

Recipe source:

Cooking With Friends Kitchen

Ingredients

3 quarts chicken stock (see recipe below for homemade)
2 yellow onions, diced
1 cup butternut squash, diced
1 seeded zucchini, chopped
2 carrots cut in thin rounds
2 small potatoes, peeled and diced (Yukon Golds are good)
2 celery stalks, chopped
10 pieces of asparagus, ends peeled and chopped
¾ cup basmati rice
2 cups diced chicken
2 tablespoons olive oil
2 tablespoons kosher salt

Directions

In a large soup pot, heat olive oil and sautee onion, potato, and carrots for about 10 minutes. Add zucchini, celery and asparagus and cook for another 5 minutes. Season with salt. Add chicken stock to pot and bring to a boil. Turn heat down to a low simmer and add 3/4 cup pre-soaked basmati rice. Cook for about 20 minutes and then add diced chicken.

Serves

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Filed Under: Soups and Chilis

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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