Chicken Rice Vegetable Soup

A winter warm up soup that has lots of flavor.  The broth is made from leg quarters ahead of time in the crock pot or automatic pressure cooker.  Then the soup is put together fresh at meal time with what vegetables that are on hand with rice.  The extra broth with the shredded chicken can be frozen until ready to use.

Leg quarters are used because they make flavorful broth and the meat holds up well. I usually buy them when they are on sale to make stew or soup.  You can season your soup to your taste using your favorite herbs and soup base.  I don’t remove all the chicken fat because I think the fat helps make the soup taste better.  The nice thing about soup making is once you master the basic recipe you can make it many different ways and make it your own.

Chicken Rice Vegetable Soup

  • Servings: 6 servings
  • Difficulty: easy
  • Print

Ingredients Broth:

  • 3 chicken leg quarters
  • 6 cups water or enough needed to cover meat
  • 1 rib celery chopped
  • 1 onion chopped
  • 1 bay leaf
  • 1 teaspoon parsley
  • 1 teaspoon salt

Directions Crock Pot:

Add all ingredients in pot add water to cover meat at least a inch above it.  Cook for 6 to 8 hours following the instructions for you crock pot. Add water during simmering if needed.  Cool enough to remove chicken and shred meat and discard bones.  Don’t strain broth and add meat back into broth.  Freeze or can be stored in refrigerator for 3 days.

Directions Auto Pressure Cooker: 

Add all ingredients to pot and follow instructions for your brand of auto pressure cooker using the Poultry or soup setting.  Cool enough to remove chicken and follow the directions the same as crock pot.

Ingredients Soup:

  • 6 cups broth with chicken
  • 1 tablespoon vegetable oil or chicken fat
  • 1 rib celery finely sliced
  • 2 carrots finely sliced
  • 1 onion chopped finely
  • 2 cups total of assorted frozen vegetables
  • 1/4 teaspoon thyme
  • 1/4 ground black pepper
  • salt to taste
  • 1/2 cup rice

Directions Soup:

Prepare and chop vegetables.  Saute the onions and celery in the bottom of the large soup pan with oil until onions are translucent.  Add broth and bring to a boil add rice and the rest of the ingredients.  Cover and simmer for 25 minutes.  Serve. Makes 6 servings.

8 Comments Add yours

  1. I’d love to have a bowl of this soup πŸ™‚

    Liked by 1 person

    1. trkingmomoe says:

      Thanks. I wish I could give you some but we ate all of it. You have a nice Christmas.

      Liked by 1 person

    1. trkingmomoe says:

      Thanks. I like to make soup. I don’t remember when the last time I ate canned soup like Campbell’s.

      Like

  2. I love that you make this with thighs! Dark meat is so good in soup!

    Liked by 1 person

    1. trkingmomoe says:

      Thighs hold up better when stewed then other parts of the chicken. You are right they have good flavor.

      Thanks for your comment.

      Liked by 1 person

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