Print
Chicken Rice Soup
Needed a warming soup - Smoked Chicken & Spinach Soup - to fend off the cold but got a warm weekend and the chance to smoke chicken for the base of the soup
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 people
Ingredients
- 2 Whole Chicken breasts smoked
- 1 Head Kale rough chopped
- 1 Whole Large onion quartered
- 3 Stalks Celery rough chopped
- 4 Cups Chicken stock
- 4 Sprigs Thyme
- 2 Tsp Salt
- 2 Tsp Lemon pepper
- 1 Piece Gluten free bread
- 1 Ear Corn
- 1 Can Creamed corn
- 1 Cup Coconut milk
- 2 Cups Rice
Instructions
-
Cook rice according to box instructions. Set aside.
Add the chicken pieces, celery, onion and spices to the stock. Next, add in the cob of corn and the thyme. Simmer for 30 minutes. Add in the coconut milk and break up the gluten free bread. Simmer for another 30 minutes.
Now remove the chicken and pull it once cool enough to handle. Add back to the soup. Do the same thing with the corn. After 15 minutes, add in the rice and the kale and wilt.
Serve and enjoy!