The Best Chicken and Rice Soup
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 40 mins
- Yield: 10 servings 1x
- 1 whole chicken (either bought in pieces or bought whole and butchered at home)
- 4 carrots, thinly sliced
- 3 stalks of celery, thinly sliced
- 3 cloves of garlic, finely minced
- 1 onion, diced
- 1/2 teaspoon chopped fresh thyme leaves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup uncooked rice (I used wild rice blend, any rice will work)
- 1/4 cup butter
- 1/4 cup flour
- 1 cup cold 2% milk
- 1 1/2 lemons, juiced
- Add your chicken to a large pot and cover with water, I used 12 cups
- Cover and bring to a boil. Reduce to a simmer and cook, covered, for 45 minutes
- Remove the chicken and, using a fork, pull the meat off and shred it
- Add the bones back into the water and boil for another 20 minutes
- Put your rice on the stove to cook in a separate pot according to the package directions
- Meanwhile, prep your carrots, celery, garlic, onion, and thyme
- Remove the bones and discard. Run a sieve through the water several times and get out any small bones or pieces of chicken that are still in the water
- Add the vegetables and thyme into the water and bring to a boil
- Reduce to a simmer and cook for 10 minutes
- Add the cold milk into your soup. While the soup is heating back to a simmer, skim the fat off the top using a spoon and discard
- Melt 1/4 cup of butter in the microwave and whisk in 1/4 cup flour until it forms a thin paste
- Add your chicken and rice to the simmering soup
- Whisk in the butter/flour mixture and let the soup simmer for 5 minutes, or until thickened slightly
- Remove from the heat and add the juice from 1 1/2 lemons (more to taste)
- Stir in 3 teaspoons salt and 1/2 – 1 teaspoon pepper. Taste and add any extra seasonings you think the soup needs