Chicken and Rice Soup

2 tsp Old Bay seasoning  

¹⁄2 tsp Onion powder 

¹⁄2 tsp Garlic powder 

1 Tbsp Poultry seasoning 

15 oz 2¹⁄3 cups Brown rice, long-grain, regular, dry, parboiled  

1 gal Water  and 4 Chicken bullion cubes  OR 1 gal chicken broth

³⁄4 cup Celery, fresh, chopped 

2 cups Carrots, sliced 

³⁄4 cup Onions, fresh, chopped 

14 oz Mushrooms, fresh, sliced  

2 Tbsp Parsley, dried  

1¹⁄2 tsp Black or white pepper, ground  

1¹⁄2 tsp Basil, dried  

2 lb 4 oz OR 3³⁄4 cups  Chicken (or turkey), cooked, diced ¹⁄2" pieces 

In a medium stock pot, add Old Bay seasoning, onion powder, garlic powder, poultry seasoning, brown rice, water, and chicken bullion cubes (or chicken broth). Cook uncovered over medium–high heat. Bring to a boil.  Simmer uncovered over medium heat for 10–15 minutes or until rice is completely cooked. Remove 2 cups  rice, and set aside.

Add celery, carrots, onions, mushrooms, parsley, pepper, and basil. Cook uncovered for 10–15 minutes or until soft.  Purée ingredients in stock pot with an immersion mixer for 3–5 minutes until mixture has a smooth consistency. Fold in remaining rice that was set aside and the diced chicken. Heat until chicken is warmed.

Makes 25 (1 cup) servings.