There’s nothing quite like a warm, comforting bowl of soup to soothe the soul, and this Creamy Chicken and Rice Soupis the ...

Are you looking for dinner ideas that everyone will love? We have 20 Delicious Chicken Dinner Recipes for Summer that ar ...

In a large Dutch oven or pot, combine 8 cups chicken stock, 1 pound boneless, skinless chicken thighs, 1 cup long-grain white rice, and three bay leaves. Salt lightly (some stocks have more salt ...

Nestle the chicken thighs, skin-side up, into the rice so the meat is buried in the sauce but the skin is above the surface. Allow the dish to cook for another five minutes, uncovered.

If you want this take on classic chicken soup to have a similar consistency to congee, add 10–15 minutes to the cooking time so that it can become nice and thick.

To prepare soup: In a large pot or Dutch oven over medium heat, melt butter. Add onion and sauté until translucent, about 5 minutes. Add mushrooms, carrots and celery, and cook, stirring ...

Note: Cream of chicken and mushroom soup is a combination of the two ingredients. If not available, use 1 can cream of chicken and 1 can cream of mushroom.

Bring chicken, carrot, leek, onion, and 4 quarts water to a simmer in a large pot; cook until chicken is cooked through, 45–60 minutes. Transfer chicken to a plate; discard carrot, leek, and onion.