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Chicken Soup

March 16, 2021 • 0 comments

Chicken Soup
A classic homemade chicken soup. One of our favorites! We keep it gluten free by using rice.



4lbs. J&L Green Farm Whole Chicken

Cook your whole chicken in a pot on the stove or in the crockpot, covered with water until the meat is falling off the bone.

Strain the broth, shred the meat and set aside.

Return the broth to the stove and bring to boil. Add 1-2 cups of brown rice. Bring heat to medium; broth should be at a low boil. Cook till rice is tender, approximately 25 minutes.

Once the rice is cooked, add the below ingredients to your desired taste:

Bay leaves





Salt & Pepper

Shredded carrots

Let simmer on med-low heat until desired tenderness of vegetables. Add the shredded chicken once vegetables are nearly done.

Note: You may have more chicken then wanted/needed for the soup. If so you can freeze for another time or store in the fridge to use in the next couple of days. We find that cooked chicken stores best when packed with some broth - this helps maintain tenderness and avoid a "frozen" taste. Extra soup also freezes well for a future meal!

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