Chicken and Rice Soup

Guess Whattttttt?!?!?!  It's cold season!  Yep, both kids have sore throats and the sniffles.  So.....let me get out the soup recipes ok?  Nothing like a good bone broth to help you out when you are sick.  You know what else? I think soup warming in the crock pot is the best idea for lunch after church on Sundays! This soup has rice which is the most acceptable and digestible of all "grains".  I am 99% grain free, but for this soup, I do add the rice.

3 Chicken Legs
3 Quarts of Water
4 Herb Ox Beef Bouillon Cubes
2 Herb Ox Chicken Bouillon Cubes

1/2 cup Rice
1 cup Water

1 cup Diced Onion
1 cup Diced Celery
1 cup diced Carrots
8 ounces sliced Mushrooms (Optional)
1 teaspoon Salt
1 teaspoon Pepper
1/4 cup Brown Rice Flour

• Boil chicken legs, bouillon cubes, and water in a large stock pot low and slow for about two hours at medium low.  
• Meanwhile add rice and water to small sauce pan and cook on low for 15-20 minutes or until soft and water is fully absorbed.  Set aside.
• Take chicken out of broth and set aside to cool.  
• Strain broth in a cheesecloth lined colander over a bowl to remove remaining bits.
• Add broth and veggies back into cleaned stock pot and bring to a boil.
• Simmer until vegetables are soft, about 15 minutes.
• Meanwhile, pick meat off of the bones of the chicken and dice.
• Add diced chicken, rice, salt, pepper and rice flour.  Stir to combine and simmer over medium low until slightly thickened.  

This Is Linked To
Soups On Sunday