Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Chicken and Brown Rice Soup

  • Author: Mavis Butterfield

Ingredients

Scale
  • 8 Pounds Chicken (, cooked and shredded)
  • 4 cups Frozen Peas
  • 4 Cups Frozen Corn
  • 8 Heaping tablespoons Concentrated Chicken Stock Base
  • 4 Cups Brown Rice {uncooked}
  • 8 teaspoons dried thyme
  • 4 teaspoons ground pepper
  • 4 teaspoons salt
  • 4 teaspoons dried oregano
  • 8 teaspoons hot sauce
  • 8 1 gallon sized freezer bags

Instructions

  1. Fill each bag with the following:
  2. 1 Pound Chicken, cooked and shredded
  3. 1/2 cup Frozen Peas
  4. 1/2 cup Frozen Corn
  5. 1 Heaping tablespoon Concentrated Chicken Stock Base
  6. 1/2 cup Brown Rice {uncooked}
  7. 1 teaspoon dried thyme
  8. 1/2 teaspoon ground pepper
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon dried oregano
  11. 1 teaspoon hot sauce
  12. After filling the bags, label, date and zip them closed before tossing them into the freezer.
  13. Empty contents of the chicken soup mix into a crock pot or into a stock pot, add 5 cups of water and cook on low until the soup is warm and the rice is soft. {About 2 hours in the crock pot or 30 minutes on the stove top}.