Of course!
Why didn't you cook it in the soup? It's a lot easier to remove well cooked chicken from the bone than undercooked.
And I hope you included the poaching liquid in the soup.
Linda C

Well, it made sense, but I never know -- I mean I knew it would cook but maybe there would be something funny about it.

Yes, I poached it in some broth and used that in the soup. I don't cook raw chicken right in the soup because (okay, here comes the child in me), yucky stuff comes off of it when it cooks. I strained the poaching liquid to get any stuff out of it.

Ok, so your objections are visual. Put it in a blender to avoid seeing the stuff if you can. Or do it your way and just wash another pan. Not a big deal either way. ;-)

It's soup!! Ta da. Chicken looks fine and the soup tastes great. The recipe called for a little lemon juice and a little wine. Here it is -- Chicken Rice.

I always make a huge mess when I cook. I swear I use three pots and a pan to make toast.

Thanks for your help.

It looks good! You could try what I do. Cook the chicken in the soup, remove the chicken when done and let cool to bone. Meanwhile, remove the solids from the soup to another pot, strain the broth through a fine mesh strainer (lined with cheese cloth if you like) into the pot with the veggies. Continue cooking. Although that is probably not any easier than what you do. I just like cooking everything together, but don't like any icky stuff in my soup.

Looks good! Please share your recipe!

If you two don't stop talking about the ick in your food I'm gonna send you to bed without supper!! (then I can eat it all...) Just laughin at you two... ;-)

That's one thing nice about being an adult - you can fuss any way you like, cause It's YOUR Kitchen!! and your cookin'. Maureen

Glad to hear I'm not the only one on "yuck patrol." I am always looking for suspicious stuff in my food. If I don't recognize it or don't like its looks, it gets pushed to the side. I'm always amazed at people who really eat every single thing on their plate.

Here 's the recipe. I found it on Allrecipes. Really pretty simple and straightforward, but the lemon juice and wine add a nice taste.

Creamy Chicken Rice Soup

INGREDIENTS:
1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter or stick
margarine
1/4 cup all-purpose flour
2 (14.5 ounce) cans reduced
sodium chicken broth
2 cups cooked long-grain rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup 2% milk
2 tablespoons lemon juice
1 tablespoon white wine
DIRECTIONS:
1. In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.