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Mary’s Chicken and Rice Soup


Another one of my Mom’s soups…love it!!  So easy, and can make as much or as little as you need, just adjust quantities here and there, or even add in some extras like mushrooms, spinach flakes, garlic, etc.  I chose to use our leftover turkey from Thanksgiving instead of chicken.  We had a smoked turkey this year, and it gave the soup a nice bit of extra flavor.  It also used up our leftovers, which is always nice to have a bit of variety after turkey and potatoes for days on end…

Serves 8-10 for about $0.40/serving


IMG_2579 (580x387)

3 cooked chicken breasts, diced

1/4-1/2 cup uncooked rice

chicken bouillon – 1 cube per cup of water

1 cup carrots, sliced

1 cup celery, sliced

1 – 1 1/2 tsp. oregano

1 Tbsp onion powder

salt and pepper to taste



Fill large soup pot half full of water.  Add bouillon cubes and bring to a boil.


Add in rice and veggies and boil for about 5 minutes.


Add chicken and thicken with a bit of cornstarch slurry.  Add seasonings.  Turn down to simmer, and let simmer for about 30 minutes, or until rice is cooked.