Chicken and Rice Soup

Serving Size: 4  |  Cook Time: 90 min.


  • 2 Pouches Osso Good Chicken Bone Broth
  • 3 tbs ghee*
  • 6 oz carrots (cubed)
  • 6 oz celery (diced)
  • 1/2 onion (finely minced)
  • 3 cloves of garlic (finely minced)
  • 1 cup water
  • 2 cups heavy cream
  • 1.5 tsp chicken bouillon
  • 1 lb** chicken breasts (cooked and shredded)
  • 4 oz box long grain & wild rice (herb & butter flavor)
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 cup cornstarch Salt to taste
  • Black pepper to taste


    1. Reserve 1/4 cup of bone broth and add cornstarch to make a slurry. Set aside.
    2. In a pot over medium heat, add ghee, carrots, celery and onion.
    3. Cook until the vegetables are tender and onions are translucent.
    4. Add the garlic and cook for a couple of minutes.
    5. Add the chicken stock, water, heavy cream, shredded chicken and bouillon. Mix until combined.
    6. Let the soup to simmer for 25 minutes, stirring occasionally.
    7. Place the long grain & wild rice and the contents of the flavor packet into the soup and stir.
    8. Let the soup simmer for an additional 20 minutes or until the rice is tender.
    9. Stir in parmesan cheese.
    10. Next, pour cornstarch slurry into the soup mixture and stir.
    11. Cook until thickened.
    12. Season with salt and pepper. **Weight before being cooked

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