It really doesn’t matter what time of year it is when it comes to Home Made Chicken soup. This is the essence of comfort food. Feeling a little down? Chicken soup. Slight runny nose? Chicken soup. Feeling neglected by your significant other? Chicken soup. You get the picture.

Scientists have confirmed that chicken soup can help cure the common cold. Heck, we have known that all along, haven’t we? Anything that tastes this good has got to cure something.

Seriously, they have said it has something to do with the onions and garlic combination with the chicken broth. Regardless, feel free to use this recipe, but don’t try to low-cal it by using just boneless, skinless white meat or you’ll be missing out on the curative properties. Seems the scientists say you need the whole chicken, not just part of it.

CHICKEN AND RICE SOUP


3 pounds chicken, whole, cut up -no giblets


1 14 ounce can chicken broth


3 cups water


1 large onion, chopped


3 cloves garlic, minced


2 bay leaves


1 tablespoon dried oregano


1 tablespoon Jane’s crazy mixed up salt


1 1/2 cups uncooked rice

This recipe calls for the use of a pressure cooker which gives it a unique flavor and consistency.

If you’re going to use the pressure cooker method, combine all Ingredients except the rice in the pressure cooker. Follow the instructions to your flock, who cook for 20 minutes, the heat from the heat and let pressure drop should be on their own initiative. After the pressure has fallen off, remove, remove chicken pieces, bone and skin and dice the chicken. Return chicken to the cooker and add the rice. The back pressure and cook for five minutes, remove cooker from heat and let pressure drop on their own initiative. Be sure and check your herd Capacity and make sure that you are not over the level. Add the water last, because you can not taste it off if you have a smaller stove. If you significantly reduce the water, turn down the rice, too.

If you're going to do this in a regular soup pot, the same instructions apply, with the exception of the times. You need to simmer on low heat for about 1 hour. After the chicken was diced and the returned> Pot, add the rice and cook for 30 minutes. These are not the same creamy consistency as the pressure cooker method, but if you prefer, you can thicken with cornstarch. Mix two to three tablespoons of cornstarch with half a cup of ice water, stirring to combine and add to give the soup, stir until the soup has thickened. If you do not like rice, substitute egg noodles, but you adjust the time since egg noodles take less time to cook than rice. This freezes beautifully, so double-clickingRecipe and freeze the leftovers, if you have any.

This is great served with a crusty roll or saltine.

So the next time you feel under the weather or just want the soul soothing soup, try your favorite grandmother – chicken soup.

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