Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chicken and Rice Soup Recipe
A Chicken and Rice Soup that can nourish your soul… A recipe with excessive returns for minimal effort!
This Chicken Rice Soup is made by cooking chicken items within the broth which yields a stupendous savoury, golden, flavour infused broth with out having to man deal with an entire chicken. Skip the rotisserie chicken – that is higher!
Chicken and Rice Soup
I do know there are many fast and simple Chicken soups “on the market” that can have you ever utilizing pre cooked chicken or poaching chicken breast shortly then stirring it into the soup. And if that’s what your time constraints require, please see Be aware 1 within the recipe as a result of I’ve given the shortcut steps for this, and also you’ll have this soup on the desk in half-hour. (And it’ll nonetheless be completely slurp worthy).
However for a smidge of additional effort and half-hour of arms off cook dinner time simmering chicken items, you may have this Chicken and Rice soup with an unimaginable savoury, golden soup broth with flavour that cash can’t purchase.
Finest rice for soup
Most kinds of rice is nice for soup. White, brown, wild rice, black rice, sushi rice, basmati and jasmine rice are all nice. Even risotto rice and paella rice work!
For brown and wild rice, these take longer to cook dinner than the simmer time for the soup. So they may have to be cooked individually earlier than including into the soup.
Can you set raw rice in soup?
Sure – raw rice is greatest so as to add into soup as a result of it soaks up the flavour of the broth, making it additional tasty!
Methods to retailer Leftover Chicken and Rice Soup
Go away the rice within the soup, and you’ll be horrified by the block of jelly-like sludge that you just’re confronted with the following morning, brought on by the rice absorbing all of the liquid.
To keep away from this, there’s no choice apart from to make use of a slotted spoon or colander to separate the broth from the rice, chicken and greens and to refrigerate or freeze them individually.
If you happen to’re making the Chicken and Rice Soup to take elsewhere, please see the recipe notes for one of the best ways to do that (it includes utilizing a few of the broth + water to cook dinner the rice individually, after which it’s added into the soup when able to serve 🙂 ).
Add a soup dunker!
Adaptable recipe – make it your individual!
This Chicken and Rice Soup recipe is a terrific base for including your individual contact. It’s slurp-worthy scrumptious as it’s, however can take extra veggies, extra herbs, a squeeze of recent lemon, and even different cooked proteins. Listed here are some concepts:
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Zest and squeeze of recent lemon is a stupendous contact of freshness
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Extra veggies (chopped zucchini, stir in chopped kale or spinach, bell peppers)
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Sub chicken with different cooked protein (500g/1lb cooked weight)
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Add 1/2 tsp dried thyme or 2 sprigs, or a contact of different dried herbs
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Attempt including a can or two of crushed tomato for a light-weight tomato based mostly soup
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For low carb, skip the rice and cargo up on extra veggies. I prefer to fill it out with meaty veggies like broccoli and cauliflower.
If you happen to’ve made this recipe your individual, share what you probably did within the feedback beneath. Inform us, inform us! We wanna know! 🙂 – Johnsat x
Chicken and Rice Soup recipe
Watch find out how to make it
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 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
- 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 (Note 1)
- 1 cup (180g) long grain white rice , uncooked (Note 3)
- Salt, adjust to taste
- 1 tbsp finely chopped parsley (optional)
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
1. CHICKEN: Fat is where all the flavour is, so I use bone in thigh for this recipe. I remove the skin otherwise the soup is a bit too greasy – just pull it off, it comes off easily. Skinless bone in thighs are sold in packets at Woolies in Australia – they are great value.
Alternative cuts: drumsticks will also work, no need to remove skin, use 1 kg/2lb. Skinless boneless thighs are the next best – but only cook for 15 min then add the rice, cook for further 15 min then take the chicken out, shred then return to soup, serve.
Store bought rotisserie chicken: Follow recipe except reduce water by 1 cup, use 2 1/2 cups of chopped or shredded chicken. Then add the broth and water, bring to simmer, add the chicken and cook for 5 minutes, then add rice, cook for 15 minutes, then serve.
Breast is so lean, it simply doesn’t infuse the broth with enough flavour so I can’t recommend it BUT in the event of an emergency, it can be used. Simmer 500g/1lb of breast gently for 10 minutes, then add rice and cook both for 15 minutes, remove breast, shred, return to soup, serve.
2. VEGETA STOCK POWDER (vegetable stock powder): This is just a type of stock powder / bouillon cube in powder form. It’s my favourite for clear soups like this for both flavour and also because it gives it that yellowish tinge that I associate with this soup. It’s sold at supermarkets here in Australia alongside other stock powders & liquid broth, and here it is on Amazon. It’s quite popular in European recipes, from what I’ve seen.
However, any vegetable or chicken bouillon cube (crumbled) or powder is perfectly fine to substitute.
3. RICE: Any ordinary white rice is ideal here – long grain, medium, short grain, sushi rice, jasmine and basmati. Quinoa could also be used. Paella and risotto rice are not suitable. Brown and wild rice needs to be added 5 minutes after the chicken is added (it needs 40 minutes to cook).
4. STORAGE: Use a slotted spoon to separate the rice and all soup contents from the broth. Store in separate containers, otherwise you’ll end up with a stodgy mushy rice block! Refrigerate then reheat soup first, then add the rice and stuff.
Taking it somewhere? Here is what I do: Cook it all the way to the end but do not add rice. Cook the rice separately as follows: Place 1 cup rice in a saucepan with 1 cup of finished soup liquid plus 1/2 cup of water. Cover with lid then bring to simmer on medium, then cook for 12 – 15 minutes until water is all absorbed (tilt to check). Remove from stove, leave covered and stand for 10 minutes. Remove lid, fluff rice, then put rice in a separate container to the rest of the soup. To assemble, heat the soup, then add the rice.
5. Add Ins: See in post for ideas.
6. Nutrition per serving, assuming 5 servings (it’s a generous bowl). Reduces to 380 calories if made using 500g/1lb breast.
Did You Make This Recipe?
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