Chicken Rice Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 6 chicken legs
• 4 chicken thighs
• 2 onions, skins removed and cut in half
• 2 carrots
• 2 stalks celery
• 4 garlic cloves (garlic powder will work if you don't have whole garlic)
• 2 cups chicken stock (mine was frozen from a previous recipe)
• 1 cup chicken gravy
• 8 cups water
• 2 teaspoons worcestershire sauce
• 1 tablespoon chicken bouillon (if needed)
• 1 teaspoon tarragon
• 1/2 teaspoon thyme
• 1/2 teaspoon coriander
• 1 -2 teaspoon red chili pepper flakes
• 1 dash cayenne
• 3 cups rice (more or less depending on how much broth you wish to have in the soup)
• salt and pepper

Recipe

• 1 put everything in the pot to cook.
• 2 once the chicken is completely cooked, remove it to cool and separate it from the bone; add the meat back into the broth.
• 3 continue to simmer the soup, leaving the onions, carrots, and celery in to cook down. if you want to remove this though, you can.
• 4 add the rice, cook it until it's tender and you're done.