Chicken and Rice Soup

I hope everyone has enjoyed their holidays! We had a great Christmas here! It's funny because even though we stayed home this year for Christmas, it still felt like we ran around (in a good way). We spent the day with the illustrator's side of the family. It was great getting together and sharing the holiday with such a festive group! There was tons of food, family and fun to be had. This year was a little different for me. I did not make a bunch of different things to give away as gifts. I stuck to the standby cinnamon bread. On Christmas morning, I baked another 10 loaves of cinnamon bread, gluten free sausage balls and hummus for the Christmas gathering while my three boys played with their Christmas loot. I have to say, I am now officially over making cinnamon bread for at least the next couple of weeks! I am moving on to different things now. I loaded up on gluten free flours last week, so I am ready to experiment with more!
For today though, I made a huge batch of chicken and rice soup for my sick illustrator. This is completely from my original recipe, only I made it with rice instead since the egg noodles are a no go here. I have made the soup before without noodles and then cooked gluten free/gluten filled noodles separately to add to the individual bowls, but this time we went for rice to simplify! Hopefully this will get the funk out of his system and boost the immune system for the rest of the family!
Chicken and Rice Soup
4 cups cooked shredded chicken breast (about 3 medium bone-in chicken breast)
4 cups sliced carrots
2 cups frozen corn
1 14.75oz can cream style corn
5 14 1/2oz cans light chicken broth
1/2 cup uncooked rice
onion powder
garlic powder
poultry seasoning
salt
pepper

If you are cooking the chicken, place the chicken in a large pot and cover with water. Sprinkle with a generous amount of onion powder, garlic powder, poultry seasoning, salt and pepper. Boil chicken for about an hour until it pulls away from the bone easily. When done cooking, remove from the pot. Pour water out of the pot and pour the chicken broth into the pot. Add carrots, corn and cream style corn to the pot and bring to a boil. Next add the rice. Shred chicken while that cooks. After the pot boils for about 15 minutes (carrots should be tender, but not fully cooked), add the chicken. Season with 1/4 to 1/2 tsp poultry seasoning, salt and pepper.
As for gifts I made this year...I made some scarves. I decided to pick up the crochet needle and play around with my other creative outlet. I enjoy homemade gifts and I really like making things for others. This one is so soft and I love the colors!
My cousin, Lauren Bishop, did these beautiful photographs. She completely captured the best parts of this scarf! She is an extremely talented photographer and she sells her pictures on etsy! Definitely worth checking her stuff out! Thanks Lauren!