Lucille’s Chicken Soup

A soul-comforting soup that comes together with ease.  Robust chicken flavor with herbaceous undertones.



  1. Preheat oven to 375°F.  Lay chicken breast flat on a baking sheet.  Cook for 20 minutes.**
  2. Let cool slightly and cut into small, bite-sized pieces, or pull apart with two forks for a rustic style soup.
  3. In a large stock pot, heat oil.  Over medium-high heat sauté celery, carrots, and onion, 5 to 7 minutes until translucent and celery starts to soften.
  4. Add chicken, stir to combine.
  5. Pour in chicken stock.  Add rice and bay leaves, stir to combine.
  6. Bring to a boil, about 15 minutes.  Reduce heat and let simmer 30 minutes until rice and vegetables are soft.  Add salt and pepper to taste.***


*Homemade chicken stock or low-sodium store bought so you can add salt as needed.

**If using a rotisserie chicken, remove skin and pull meat from the bones.  Given a coarse chop with the knife or hand pull into bite sized pieces.

***If you’re unsure how much to use, start with half a teaspoon of each.  Stir well to allow flavors to blend before trying.  Adjust as needed.  Remove bay leaves before eating.