Creative Culinary Solutions
Classic Chicken & Rice Soup
Serving suggestion: Serve as a full meal soup or cafeteria entrée.
| Difficulty: | 2/20 |
| Yield serving: | 10 L (approximately 40 servings of 250 mL each) |
| Preparation time: | 20 minutes |
| Cooking time: | 40 minutes |
Preparation
- Bring water to a boil in a large stock pot
- Whisk in 310 g of LUDA Instant Chicken Soup Base, Gluten-Free, Half Salt until fully dissolved
- Add onions, carrots, celery, thyme, and bay leaves. Stir well to combine
- Simmer for 20–25 minutes until vegetables are tender
- Add shredded cooked chicken and long-grain rice. Stir well to distribute evenly
- Simmer for an additional 10 minutes, stirring occasionally, to allow flavours to combine and rice to cook through
- Season with black pepper and adjust salt if needed
- Remove bay leaves before serving. Ladle into bowls and serve hot
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Ingredients
- 310 g LUDA Instant Chicken Soup Base, Gluten-Free, Half Salt Classic Chicken Soup Base
- 1.5 kg of cooked chicken, shredded
- 1.2 kg of long-grain rice or parboiled rice, uncooked
- 1 kg of carrots, diced
- 1 kg of celery, diced
- 800 g of onions, diced
- 30 mL of vegetable oil
- 10 g of dried thyme
- 2 bay leaves
- 5 g of black pepper
- Salt to taste
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