Chicken and Rice Soup is the ultimate classic, home-cooking, feel-better-soon kind of meal. I’m stunned I haven’t featured it on Bready or Not before, but here it is now: my take on the old favorite.

I’ve tweaked this over the years to get the balance of liquids and seasonings just right. I make this a couple times a year. It’s my stand-by if my husband is sick–it’s hearty, hot, sits well in the stomach, and the sheer amount made means the leftovers can last for days (which is nice if I come down sick next, too).

PrintBready or Not Original: Chicken and Rice SoupThis classic from-scratch recipe takes time to make, about an hour, but results in a flavorful broth especially welcome when someone is sick or needs to warm up. Use already-cooked chicken or turkey (this is a great way to use up holiday leftovers!). The leftovers keep well in the fridge or can be frozen, too.Course Main Course, SoupKeyword chicken, rice, soup and stewAuthor Beth CatoEquipmentstock pot or other large pot with lidIngredients1 cup baby carrots chopped2 Tablespoons dried celery flakes1 Tablespoon dried onion flakes1 teaspoon garlic powder64 oz reduced sodium chicken broth 2 boxes or 4 cans3 Tablespoons flour1/2 cup short grain white rice such as sushi rice1 teaspoon dried thyme1 teaspoon dried rosemary or 1 freshly-cut sprig2 bay leaves2 to 3 cups shredded rotisserie chicken or cooked turkey1 1/2 cups half & halfInstructionsPlace carrots, celery flakes, dried onion, and garlic powder in a large pot along with 1 can of chicken broth (if using a box of broth, just pour in about 1/2 of one; no need to be exact). Sauté on medium heat for 10 minutes, until carrots are tender. Sprinkle in flour and stir for another few minutes.Add rest of broth along with the rice, thyme, rosemary, and bay leaf. Bring pot to boil.Reduce heat to medium-low and cover pot. Cook for 25 to 30 minutes. When the rice is tender, add the chicken or turkey. Cook for 10 minutes. Stir in half & half and cook for another 10 minutes.Remove both bay leaves. Add salt and pepper to preference. Serve hot. Leftovers can keep in the fridge or days or can be frozen.OM NOM NOM!