Chicken and Rice Soup

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I typed the ingredients I had after making a Sunday gravy (spaghetti sauce with leeks, carrots, and celery. Usually I just make another pot of gravy, but opted to search the ingredients on your website. When I saw this recipe, I realized I had everything to make this soup except for enough chicken broth. I save the chicken breast from fast food fried chicken buckets because it dries out so fast. I had some frozen peas in the freezer and some butternut squash left over from a pot pie. (That's a whole other story. I didn't really closely measure the portions. I just threw everything in the pot. My first go was pretty good. I thought there were too many leeks. Instead of rice I use orzo pasta because it had been in my cabinet forever. But I didn't need the squash after I used a can of hominy from the pantry. Overall, I loved my new standard chicken soup. I will always make a batch when I make Sunday gravy.

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This chicken soup recipe is perfect. It has been hard to find just a "comfort food" style recipe without the exotic ingredients that fit the bill. Next time though, I'll need to double the recipe. Great job from the food netword kitchens!

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This easy, delicious soup has become a family favorite. Our kids ask me to make it when their friends come over for dinner. For a quick version, I use a rotisserie chicken from Costco. For dinner, we like it a bit heartier, so I use 1 cup of rice instead of 1/3 cup.

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WIth a few personal touches it was quite good and very simple.

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I found this recipe as I scoured hundreds of different recipes in cookbooks and on the web for chicken soup and was surprised how easy it was to make and my family loved it! Absolutely no tweaking necessary.
I am keeping this recipe in my recipe file to use whenever I need the comfort of chicken soup.

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I really liked this soup especially the next day. I added two cloves of garlic with the vegetables, used chicken stock and broth for the liquid and used regular rice, cooking it for twenty minutes before I added the diced chicken back to the pot. I think converted rice has a weird texture.

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Don't let the simplicity fool you, this is the ideal chicken and rice soup.

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My husband said "That was the best chicken soup I've ever had, don't ever make it any other way!". HUGE praise from that man and - until last night - nobody could make chicken soup as good as his Mother's! I used salted butter and little more of it, added 2 teaspoons of Better than Bullion chicken paste and 2 hefty shakes of garlic powder. I made a bag of cheese cloth for the herbs, because I had to use dried parsley and I think next time I'll just throw a few peeled garlic cloves in with them.

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its a yummy dish it taste good i had something like this but its fun to make food and hope it taste great

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I thought the soup had a lot of good flavor. I did add more spices, used wild rice instead of the recommended rice, and let the rice cook in the soup. I also added more veggies b/c my family likes alot of veggies. I did add a an 8oz pkg of button mushrooms which I thought worked nicely. Very tasty on cold night w/ some grilled cheese!