Chicken and Rice Soup

Chicken and Rice Soup

The BEST combination of tasty rice, juicy chicken, tender vegetables, and basic seasonings can be found in this homemade chicken and rice soup. It can be prepared in a Crock Pot or on the stovetop, and any leftovers freeze well!

A soul-nourishing bowl of chicken and rice soup A simple dish that yields big rewards with little work!

Without having to handle a whole chicken, this recipe for Chicken Rice Soup produces a gorgeous, golden, flavorful broth by cooking chicken pieces in it. This is better than rotisserie chicken!

Soup with chicken and rice.

I am aware that there are many simple and quick chicken soup recipes “out there” that call for utilising precooked chicken or rapidly poaching chicken breast before tossing it into the soup. You can get this soup on the table in 30 minutes if that’s what your time constraints dictate, as I’ve provided the shortcut instructions in Note 1 of the recipe. (And it will remain absolutely appetising).But you can have this Chicken and Rice Soup with an amazing savoury, golden soup broth with flavour that money can’t buy for just a little bit more work and 30 minutes of hands-off cooking time.

Ideal rice for soup

Rice of most varieties is excellent in soups. Rice varieties that are excellent include white, brown, black, wild, sushi, basmati, and jasmine. Paella rice and risotto rice both work well!

Both brown and wild rice require more time to cook than the soup’s simmering time. For this reason, they must be cooked independently before being added to the soup.

How to preserve leftover rice soup with chicken

If you leave the rice in the soup, all of the liquid will be absorbed by the rice, leaving you with a horrifying lump of jelly-like muck the next morning.

The only way to prevent this is to separate the broth from the rice, chicken, and vegetables using a strainer or slotted spoon, then freeze or chill each component individually.

The best method for packing the Chicken and Rice Soup to go is explained in the recipe notes; it entails cooking the rice separately with some of the broth and water and then adding it to the soup right before serving.

Ingredients For Chicken and Rice Soup

preparation: 15 minutes  

cooking Overall: 55 minutes

60 minutes Soup

  1. 1 tablespoon olive oil
  2. 1 tablespoon butter (or additional oil)
  3. 2 chopped garlic cloves
  4. One chopped onion
  5. three halved and cut into 1 cm / 2/5″ slices (or quarters if very thick)
  6. 3 celery ribs sliced into 2/5″/1 cm thick pieces.
  7. 3 tsp powdered vegetable stock or 2 x cubes of vegetable or chicken bouillon
  8. Half a teaspoon dried parsley
  9. half a teaspoon dried thyme if desired
  10. 1/4 tsp finely powdered black pepper
  11. 4 cups (1 litre) low-sodium chicken broth
  12. 4 cups (1 litre) water
  13. 600 g (1.2 lb) bone-in skinless chicken thighs, 4 x 150 g/5 oz
  14. 180 g/1 cup uncooked long grain white rice
  15. Add salt to taste; use 1 tablespoon

Instructions For Chicken and Rice Soup

  1. In a large pot, combine the butter and oil over medium-high heat. Cook the onion for five minutes, or until it becomes transparent, after adding the garlic.
  2. Add the celery and carrots, and stir for one minute.
  3. Add the chicken broth, water, pepper, dried parsley, and thyme (if using). Add chicken and stir.
  4. Put a lid on it and simmer for half an hour on medium-low heat. The heat should be adjusted so that it bubbles just enough—not too slowly or too vigorously. Once or twice, skim off any extra foam buildup—it’s not necessary; it merely clarifies the broth.
  5. Take off the top and pour in the rice. For 15 minutes, simmer, cover, and stir.
  6. Take the soup off of the hob.
  7. Remove chicken into large bowl. Using two forks, shred, discard the bones, and add into the soup.
  8. Add half of the parsley, taste and adjust with salt if needed. Add more parsley as a garnish after serving.

Recipe Adapted by: Nagl


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