Chicken and Rice Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
1 hr
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Servings
5
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Calories
427 kcal
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Course
Soup
Chicken and Rice Soup
Description
The recipe starts by sautéing onion and garlic in oil and butter, then adding sliced carrots and celery. Seasonings including chicken or vegetable stock powder, dried parsley, thyme, and black pepper are combined with chicken broth and water. Bone-in skinless chicken thighs simmer in the pot for 30 minutes, infusing the broth with rich flavor. Afterward, rice is added for 15 minutes to cook without over-softening.
The chicken is then removed, shredded, and returned to the pot, distributing tender pieces throughout the soup. The broth remains clear and savory, with the vegetables soft but intact. Optional parsley garnish adds a fresh herb note. The soup uses common kitchen ingredients and a straightforward method that produces a homely and nourishing dish.
Choice of chicken cuts affects flavor: bone-in thighs are recommended for richness; breast meat can be used in an emergency but yields lighter broth. Vegeta stock powder or alternative bouillon is suggested for optimal flavor and color. Rice types vary; white rice is preferred for texture, while brown or wild rice require longer cooking. Storage advice includes separating rice and broth to prevent sogginess when reheating.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 2 garlic minced, cloves
- 1 onion , chopped
- 3 carrot halved then cut into 1cm / 2/5" slices (quarter if really thick
- 3 celery cut into 1 cm / 2/5" slices, ribs
- 3 tsp Vegeta stock powder , or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
- 1/2 tsp parsley dried
- 1/2 tsp thyme dried, 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 (Note 1)
- 1 cup (180g) long grain white rice , uncooked (Note 3)
- salt adjust to taste
- 1 tbsp parsley optional, finely chopped
Instructions
- Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
- Add carrots and celery, stir for 1 minute.
- Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
- Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
- Remove lid, add rice. Stir, cover, simmer 15 minutes.
- Remove soup from stove.
- Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
- Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.
Notes
- Bone-in, skinless chicken thighs give the best flavor; remove skin to avoid excess grease.
- Drumsticks or boneless thighs can be used with adjusted cooking times.
- If using rotisserie chicken, reduce water and cooking time; add cooked chicken at the end to warm through.
- White long grain rice is ideal; brown or wild rice require longer cooking and timing adjustments.
- Store soup and rice separately to prevent the rice from becoming mushy on reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 638g | |
| Calories | 427cal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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