Good chicken and rice soup recipe?

I am looking for a good recipe for chicken and rice soup. I am open to anything so please feel free to add your recipeGood chicken and rice soup recipe?
Emeril has a good yummy one!





2 tablespoons olive oil


1 chicken (3 pounds) boned, skinned, and visible fat removed, diced, (save the bones and carcass)


Essence, recipe follows


1 1/2 cups chopped onions


1 cup chopped celery


1 cup diced carrots


1/2 cup chopped green onions


2 tablespoons minced garlic


1/4 cup fresh parsley leaves


2 tablespoons chopped fresh basil


4 bay leaves


2 cups assorted chopped fresh vegetables, such has beans, zucchini, yellow squash, or cabbage, small dice


1 1/2 cups torn spinach leaves, cleaned and stemmed


Pinch crushed red pepper


3 quarts chicken stock


1/4 pound long grain white rice, uncooked





In a large sauce pot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot.





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly.Good chicken and rice soup recipe?
Basic Chicken and Rice Soup











Ingredients





* 1 broiler-fryer chicken or 3 chicken breasts


* 1 teaspoon poultry seasoning


* 1/4 cup butter


* 1 tablespoon dried celery flakes


* 10 1/2 ounces cream of chicken soup


* 1 tablespoon salt


* black pepper, until floats on top


* 1 dash cayenne pepper


* 1 small onion


* 1/2 bell pepper


* 1 cup raw rice





Directions





1.


1


Boil chicken with poultry seasoning, butter, celery flakes, chicken soup, salt, and black and cayenne peppers.


2.


2


Reserve broth and debone and chop chicken into pieces.


3.


3


Add chicken back to broth along with onion, bell pepper, and rice.


4.


4


Cook covered until rice is done, approximately 20-30 minutes.
This is probably the simplest soup ever made from scratch: you just throw everything into the pot at once and walk away. The rice cooks in the pot along with the chicken long enough to give its starches over for extra body. Everything you dislike about brown rice 鈥?its starchiness and heaviness 鈥?works to advantage here. It turns soft and almost falls apart but still has texture. Don't substitute white rice, because it would get mushy. This soup may not be beautiful, but it sure is good.





1 large onion, coarsely chopped


3 large celery ribs, cut into 1/4-inch-thick slices


3 medium carrots, cut into 1/4-inch-thick slices


1 (3 1/2- to 4-pound) chicken


1 cup long-grain brown rice


1/3 cup packed fresh flat-leaf parsley leaves


3 teaspoons salt


3 quarts water


Freshly ground black pepper





Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for 1 hour.





Transfer chicken to a colander. When cool enough to handle, remove meat; discard skin and bones. Coarsely shred chicken and return to soup. Add 2 teaspoons salt and pepper to taste and reheat if necessary.





Serves 8
8 cups water


2 chicken breast halves; skin and fat removed


2 whole chicken legs with thighs; skin and fat removed


3 carrots, peeled, halved crosswise


3 celery stalks, quartered crosswise


1 onion, sliced


2 teaspoons salt


2 garlic cloves, chopped


1 bay leaf








3/4 cup uncooked long-grain white rice








Chopped fresh parsley





PreparationCombine first 9 ingredients in large pot. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes. Using slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones in bite-size pieces; set aside. Discard bones. Thinly slice carrots and reserve. Strain broth; discard solids in strainer. Pour 1 1/2 cups broth into heavy medium saucepan. Bring to boil. Add rice and bring to boil. Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.





Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to simmer. Stir in cooked rice. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with parsley and serve.








Serves for 6
My mom makes a really good one that's not very salty at all. It's goooood. She basically just uses shredded chicken (or even turkey), swanson low fat chicken broth, powdered chicken bullion, celery, carrots, rice, celery salt %26amp; seasoned salt. You can add whatever you want to it for taste...spice or vegetable-wise.