Chicken and Rice Soup – Inspired by Cook’s Country!

Chicken and Rice Soup | Inspired by Cook’s Country

I love America’s Test Kitchen, Cook’s Illustrated and Cooks’ Country – This year for Christmas I have a year long membership to be able to access their recipes, product reviews (which are so amazing!), etc. I highly recommend! Have you seen any of these shows on TV? If not… I also highly recommend, well, if you like to cook that is! Even if you just enjoy food, watch these shows, you will learn a lot and maybe even be inspired to cook!

The original Cook’s Country recipe for this soup is a little different, has a few more ingredients than mine, but otherwise the same. If you want their recipe, click on the link above. Here is my version (👉 mine is printable HERE):

Chicken & Rice Soup

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Onion, minced
  • ½ Tablespoon fresh Ginger, minced
  • Salt & Pepper
  • 7 cups Chicken Broth (Swanson)
  • ½ cup Long Grain Rice
  • Rotisserie Chicken* – see note
  • ½ bunch of Chives, minced
  • (Optional) A chiffonade of fresh spinach – a handful or two

Note*

We had rotisserie chicken for dinner a few weeks ago. We didn’t eat it all, so I pulled the remaining meat off the bones and froze it. I pulled the chicken out of the freezer and let it thaw for this recipe. I shredded it and added it to the soup. There was plenty of chicken for us!

Preparation

  1. In a heavy bottom soup pan heat olive oil, once hot add onion and cook until almost opaque. Add ginger, salt and pepper. Cook until it’s starting to brown. You want those brown bits on the bottom of the pan. 
  2. Add the broth and rice – stir to loosen browned bits that have stuck to the bottom of the pan – this will add flavor! 
  3. Reduce heat to low – simmer for about 12 minutes, until rice is tender. Stir in shredded chicken and chives – cook a few minutes and then add the chiffonade of spinach (if you’re using – it’s optional and not pictured in image above) for flavor and color – cook a few minutes more until spinach is wilted and chicken is hot.

Be sure to check out the original version of this recipe – it’s got more ingredients and a fabulous taste! We were under the weather so I toned down flavors to fit what sounded good to us at the time. Will make this soup again and again!

Catch you back here soon!

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