Rustic Chicken & Rice Soup

Best described by a friend as comfort food, this is a soup for the soul. This is a prep on-the-fly one pot meal.
Servings: 8 yield(s)
Prep Time: 2 mins
Cook Time: 50 mins
Total Time: 52 mins
  • 4 tbsp butter
  • bulb fennel (with stems and leaves)
  • Vidalia or yellow onion
  • 6 medium carrots
  • 12 cup water
  • 2 cup long grain white rice (uncooked)
  • 1 tbsp coarse sea salt
  • 1/4 tsp black pepper
  • 2 tbsp minced garlic
  • 2 tbsp fresh sage
  • 4 chicken breast fillets (boneless skinless)
  1. Put butter into the stock pot and set heat to medium. Quarter and slice the fennel bulb and add to the pot. Toss in butter. Chop the fennel stems and leaves roughly like celery and add to pot. Quarter and slice the onion tossing it in the pot as well. Thinly slice the carrots and add them in the same manner.
  2. Add the water and seasonings to the pot, and raise the heat to high bringing the entire mixture to a rolling boil for 5 minutes. Reduce heat back down to medium to slow the boil. Stir occasionally until you reach 30 mins cook time (from when you first turned on the stove)
  3. Stir in the rice making sure there is enough heat to maintain a slow boil for 20 mins.
  4. While the rice is cooking, cube the chicken breasts and add it to the soup. Stir occasionally until the 20 mins for the rice have elapsed, and serve it up hot!