We’re going for homemade, grandma goodness here, not a “better than take-out” recipe or even a Chinese-style soup. This one’s all about satisfaction that might help you say no to a lunch of cookies and chips.
The quickness of this recipe comes from precooked chicken and rice. That, and we are not chopping and sauteing any vegetables. Glory! Lately, whenever I cook rice or chicken, I try to be a proper little food blogger and make extra. The rice is great for soups like this and also fried rice. The chicken can be cubed into bite-size pieces, portioned and frozen in individual bags. (Check out my easy recipe for slow cooker shredded chicken to have some on hand for next time.)
The depth of flavor comes from the herbs. If you don’t have a thyme plant, buy a package of fresh and freeze what you don’t need by first freezing on a flat surface, and then putting the frozen sprigs in an airtight freezer bag. Thyme and chicken go together like rama lama lama. Even if your chicken recipes don’t call for it, you’ll be glad you added it. Ka dingity ding de dong. Now get crackin’.
Put everything except rice* in a small pot and cook on high til boiling
Lower heat, cover and simmer for 15-20 minutes. If you have more time let it simmer 10 minutes more.
Remove from heat and remove bay leaf and thyme sprig. Add rice, stir and let stand for a minute or two (to cool the soup and warm the rice). Serve it up!
If you don’t mind waiting for it to cool and you like your rice to absorb some of the broth, add it in the beginning with everything else! If I’m hungry I’ll use 1 1/2 cups of broth and boost the chicken and rice a bit. Okay, a lot.