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why make this recipe
Chicken and Rice Soup is a comforting dish that warms both the body and soul. It’s perfect for chilly days or when you’re feeling under the weather. This recipe combines tender chicken, nutritious vegetables, and hearty rice in a flavorful broth, making it a complete meal in one pot. It’s easy to prepare and brings a smile to everyone at the table.
how to make Chicken and Rice Soup
Ingredients :
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 2 garlic cloves, minced
- 1 onion, chopped
- 3 carrots, halved then cut into 1cm / 2/5" slices (quarter if really thick)
- 3 celery ribs, cut into 1 cm / 2/5" slices
- 3 tsp Vegeta stock powder (or 2 vegetable or chicken bouillon cubes, or 2 tsp powder)
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme, optional
- 1/4 tsp black pepper, finely ground
- 4 cups (1 litre) chicken broth, low sodium
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone-in, skinless chicken thighs (4 x 150g/5oz)
- 1 cup (180g) long grain white rice, uncooked
- Salt, adjust to taste
- 1 tbsp finely chopped parsley (optional)
Directions:
- Place olive oil and butter in a large pot over medium-high heat. Add onion and garlic, then cook for 5 minutes until the onion becomes translucent.
- Add the carrots and celery, stirring for 1 minute.
- Add the stock powder, dried parsley, thyme (if using), pepper, chicken broth, and water. Stir well, then add the chicken.
- Cover with a lid and let it simmer on medium-low heat for 30 minutes. Adjust the heat to keep a nice bubble, skimming off any foam that builds up to make the broth clearer.
- After 30 minutes, remove the lid and add the rice. Stir, cover again, and let it simmer for an additional 15 minutes.
- Remove the pot from the stove.
- Take out the chicken and place it in a large bowl. Shred it with two forks, discard the bones, and then stir the shredded chicken back into the soup.
- Stir in half the parsley, taste for salt, and add if needed. Serve hot and garnish with extra parsley if desired.
how to serve Chicken and Rice Soup
Serve Chicken and Rice Soup hot in bowls. You can add a sprinkle of fresh parsley on top for extra flavor. Pair it with warm bread or crackers for a delightful meal.
how to store Chicken and Rice Soup
To store the soup, let it cool down completely, then transfer it to an airtight container. You can keep it in the fridge for up to 3 days. If you want to store it for a longer period, freeze it for up to 3 months. When ready to eat, simply thaw and reheat on the stove or in the microwave.
tips to make Chicken and Rice Soup
- For a richer flavor, consider using homemade chicken broth.
- Feel free to add other vegetables like peas or corn for extra color and nutrients.
- If you prefer a thicker soup, you can add more rice or let it simmer a bit longer to cook off some liquid.
variation
You can easily make this soup with leftover cooked chicken. Just add the cooked chicken at the end, after the rice has cooked, to avoid overcooking it.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice may take longer to cook. Adjust the cooking time by about 10-15 minutes.
Is this soup good for meal prep?
Absolutely! It’s a great meal prep option. Just store it properly in the fridge or freezer as mentioned.
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Can I make this soup without chicken?
Yes! You can create a vegetarian version by omitting the chicken and using vegetable broth instead. Add more veggies for flavor and texture.
Chicken and Rice Soup
Ingredients
For the soup base
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 3 medium carrots, halved then cut into 1cm / 2/5" slices (quarter if really thick)
- 3 ribs celery, cut into 1 cm / 2/5" slices
- 3 tsp Vegeta stock powder (or 2 vegetable or chicken bouillon cubes, or 2 tsp powder)
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme (optional)
- 1/4 tsp black pepper, finely ground
- 4 cups low sodium chicken broth
- 4 cups water
- 600 g bone-in, skinless chicken thighs (4 x 150g/5oz)
- 1 cup long grain white rice, uncooked
- Salt, adjust to taste
- 1 tbsp finely chopped parsley (optional for garnish)
Instructions
Preparation
- Place olive oil and butter in a large pot over medium-high heat. Add onion and garlic, then cook for 5 minutes until the onion becomes translucent.
- Add the carrots and celery, stirring for 1 minute.
- Add the stock powder, dried parsley, thyme (if using), pepper, chicken broth, and water. Stir well, then add the chicken.
Cooking
- Cover with a lid and let it simmer on medium-low heat for 30 minutes, adjusting the heat to keep a nice bubble while skimming off any foam that builds up.
- After 30 minutes, remove the lid and add the rice. Stir, cover again, and let it simmer for an additional 15 minutes.
- Remove the pot from the stove.
- Take out the chicken and place it in a large bowl. Shred it with two forks, discard the bones, and then stir the shredded chicken back into the soup.
- Stir in half the parsley, taste for salt, and add if needed. Serve hot and garnish with extra parsley if desired.