For more than 30 years, my friend’s restaurant served hot Italian sausage using this recipe. He kindly gave it to me when he decided to retire. It tastes great with meatballs and hamburger patties, spaghetti sauce, pizza, and on sandwiches. He loved this recipe and many people revered it. It’s a blessing that we have this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups water
- 1 skinless, boneless chicken breast half
- ½ leek, sliced
- ½ small onion, finely chopped
- 1 carrot, sliced
- 1 stalk celery, sliced
- 1 ½ cubes chicken bouillon
- ¼ teaspoon ground thyme
- ¼ teaspoon poultry seasoning
- freshly ground black pepper to taste
- 4 cups reduced-sodium chicken broth
- ½ cup white rice
Instructions
- Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from pot and shred.
- Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 1 g |
| Sodium | 594 mg |
| Sugars | 3 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Fabulous. Even my picky eaters loved it. I used bone broth instead of just store bought chicken broth and it made a big difference. There is alot more flavor. It was a big hit in my house with everyone getting sick with Covid. Will definitely make this again.
Because author said he made it when his wife was ill, I made it because my wife is ill. She loved it! She had it last night for dinner, today for lunch and plans to have it for dinner tonight. Great medicine! (I really like it, too).
I didn’t have leeks, so it wasn’t exactly as written and our kids like a lot of rice so I added more. This was absolutely delicious. I think it would have been more flavorful if I’d of added leaks but turned out fine as it was. Thanks for posting this. Scored me points with the wife who is a soup fanatic!
Awsome !!!!! This was a very easy soup to make and is also very tasty….I will be making this soup often……Thank you
Super easy and tasty! I made this for a potluck and had several people ask for the recipe. I always add more spices than recipes call for, but this one doesn’t need much. I just add more poultry seasoning (I really think that’s what makes it so good). I also add a little chicken bouillon too. SO GOOD. I make this several times a year
This is a simple and very good recipe. I’ve made it with rice and noodles. It’s great either way. When using noodles it doesn’t have to cook as long as the rice.
Tasted amazing. Was easy to make was very happy to make this since I haven’t been able to cook a lot lately.
Super Yummy. I added too much rice and needed more stock but had none on hand. So, I added a cream of chicken/mushroom can and the required water to the soup and it was amazing. I had no celery but added broccoli.
03.23.17 ~ My MIL LOVES soup, of any kind, any day of the week, any month of the year. I try to make it often and freeze individual containers for her. It was a snowy March day when I whipped up this recipe. She loved it, DH liked it but wished I would have added more vegetables. They both commented that it had a nice flavor to it.
An easy “go-to” soup that everyone enjoys! I make this all the time!
Wonderful soup and easy to make. Family loved it!!!!!
Nothing really stand-out about this, but it’s a solid, satisfying chicken soup.
Soup was extremely easy to make and to convert to gluten free!
This recipe was very easy to prepare and came out great! I highly recommend it.
This was a nice, basic, quick, and simple chicken and rice soup that was exactly what I was looking for to use up some turkey leftover from Thanksgiving. The recipe was very good exactly as written, but next time I think I’ll add an extra carrot, some mushrooms, and some parsley. I will make this again.
Yes, simply delicious! Such an easy and filling recipe. I used chicken breast meat left over from making Roast Sticky Chicken-Rotisserie Style, omitted the leek because I didn’t have it, and sliced up baby carrots. The broth was very flavorful due to the spices. A wonderful soup that I look forward to making again this fall and winter.