Chicken Brown Rice Soup
This is a big-batch chicken soup built around brown rice, which swells in the broth and turns each bowl into a full meal. The quantities are in pounds, so the recipe suits a large stock pot and a crowd, or a freezer full of leftovers. Celery, onion and carrot give it a plain, savory backbone, and the long simmer lets the rice soak up the chicken broth.
Instructions
Cut the chicken breast into small, bite-sized pieces so it cooks evenly and is easy to eat with a spoon.
Fill a very large stock pot about halfway with water. Add the chicken pieces and all of the chicken broth.
Bring the pot to a boil and let it boil for about an hour, stirring often so nothing settles on the bottom.
Add the onions, celery, carrots, brown rice, parsley and Mrs Dash seasoning. Lower the heat and simmer for 1 hour to 1 hour and 30 minutes, stirring often, until the rice and vegetables are tender.
Season with salt and pepper to taste. Add a little olive oil if you want it, then serve hot.
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