Traditional recipes

Chicken and Rice Soup recipe

Chicken and Rice Soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken soup
  • Chicken and rice soup

The perfect soup for the winter months. It's delicious and exceptionally hearty. Serve for a substantial lunch or dinner.

223 people made this

IngredientsMakes: 10

  • 1 (1.35kg) whole chicken, cut into pieces
  • 2 litres water
  • 1 large onion, chopped
  • 2 sticks celery with leaves, chopped
  • 30g fresh parsley, chopped
  • 5 black peppercorns
  • 6 cubes chicken stock, crumbled
  • 1 bay leaf
  • 1/4 teaspoon celery seed
  • 1 pinch dried thyme
  • 1 teaspoon salt
  • 125g carrots, sliced
  • 125g celery, sliced
  • 4 tablespoons finely chopped onion
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 100g uncooked white rice

MethodPrep:20min ›Cook:4hr30min ›Ready in:4hr50min

  1. In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, stock cubes, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to the boil, then reduce heat, cover and simmer 4 hours.
  2. Strain stock, reserving chicken and refrigerate for 30 minutes.
  3. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, sliced celery, onion, dried parsley, salt, pepper and rice. Bring to the boil, then reduce heat and simmer 30 minutes.

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Reviews & ratingsAverage global rating:(154)

Reviews in English (119)

followed this recipe to the letter and made my own bread to go with it. my wife and I loved every mouthful.it was superb-06 Nov 2013

by Noeller67

Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones, so I stopped then. It took a lot longer than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper!-22 Jan 2003

by Wun Fungi

Good but not great. And overly complicated. If you're making stock, why the bouillon? (Or vice versa.) 4 hours is *FOREVER* to simmer chicken. It'll be done in less than one. It adds salt twice (Thrice if you include the bouillon.) Always add salt *LAST* or it will make things tough (Even rice). You start with fresh parsley and switch to dry (???) when once is enough. You add celery twice when once will do. Still, it makes good soup. But simpler would be better. ;-)-02 Mar 2009


  • 2 (14.5 ounce) cans reduced-sodium chicken broth
  • 3 skinless, boneless chicken breasts, or more to taste
  • 4 (14.5 ounce) cans water
  • ½ sweet onion, cut into 4 wedges
  • 1 stalk celery, cut in chunks
  • 1 head broccoli, cut into bite-sized florets
  • 2 ears fresh corn, kernels cut off, or more to taste
  • 2 stalks celery, finely chopped
  • ½ sweet onion, finely chopped
  • 1 ½ cups uncooked white rice
  • 2 teaspoons coarse sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 ½ teaspoons ground thyme
  • 1 (10.75 ounce) can condensed cream of chicken soup

Combine chicken broth and chicken in a large stockpot. Add 4 cans of water, onion wedges, and celery chunks and bring to a boil over medium-high heat. Reduce heat to medium and cook until chicken breasts are no longer pink in the centers and have absorbed the flavors of the onion and celery, 20 to 30 minutes. Remove and discard onion and celery.

Remove chicken to a plate and shred meat with 2 forks. Return shredded chicken to the pot and add broccoli florets, corn kernels, chopped celery, and chopped onion. Stir in rice, salt, pepper, and thyme. Cook, stirring occasionally, until vegetables are tender and rice is cooked through, 20 to 30 minutes. Stir in condensed soup and cook until heated, 3 to 5 minutes.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil
  • 1 large leek, white and light green parts thinly sliced and washed well (1 1/2 cups)
  • 8 cups homemade chicken stock or store-bought low-sodium chicken broth
  • 1 pound boneless, skinless chicken thighs
  • 3 carrots, cut into 1/2-inch pieces (2 cups)
  • 2 celery stalks, cut into 1/2-inch pieces (1 1/2 cups)
  • 3/4 cup long-grain white rice
  • Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.


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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.


Recipe Summary

  • 1 whole chicken (3 to 4 pounds), skin removed
  • 1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise
  • 1 pound (5 to 6 medium) parsnips, peeled and halved crosswise
  • 4 celery stalks, thinly sliced crosswise
  • 2 large onions (about 1 pound), halved and sliced
  • 2 bay leaves
  • 2 garlic cloves, smashed
  • 1 tablespoon whole peppercorns
  • Coarse salt
  • 1 1/2 cups long-grain white rice
  • 6 scallions, white and green parts separated and thinly sliced

In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.

With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.

Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt.


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  • 3 ounces Thai Kitchen® Gluten Free Thin Rice Noodles
  • 1 cup shredded cooked chicken
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green onion
  • 4 cups Kitchen Basics® Original Chicken Stock
  • 1 cup water
  • 1/2 cup thinly sliced carrot
  • 1/2 cup sliced mushrooms
  • 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar

Key Products


    1. Combine onion, celery, carrots, chicken, rice, parsley, and salt in a 6-quart pot. Add water and bring to a boil, then reduce heat, cover, and simmer, skimming off fat as needed, for 1 hour.
    2. Transfer chicken to a colander. When cool enough to handle, remove meat discard skin and bones. Coarsely shred chicken and return to soup. Add 2 teaspoons salt and pepper to taste and reheat if necessary.

    I made this today minus any salt my husband has Congestive heart failure and salt causes water overload and severe swelling, so no salt.What I did use was the parsley and added Mrs Dash and minced garlic instead it was very good thank you for the recipe.I plan on making this alot.

    I've made this many times following the recipe to the letter. It's so easy, and makes a delicious, satisfying soup that makes my kitchen smell like heaven.

    I love this soup. I added a finely chopped Serrano pepper. It was perfect.

    I don't understand all the rave reviews either, but their are plenty who adjusted the recipe, which translates as it being a poor recipe on its own. I hesitated to try this recipe, having cooked other chicken soup recipes, and my hesitation was justified. I added one bay leaf and dried thyme and it still ended up bland. I added salt, then I actually had to add 2T of "Better than Boullion" soup stock for flavor, which defeats the purpose of boiling a chicken with water. I don't know how this recipe was approved by their test kitchen.

    This is a very simple but very good soup. It has replaced our old go to chicken and rice soup which we have used for years. I think the use of the water instead of broth creates a more refreshing taste. I've also tried adding a few things but it seems best just the way it is.

    I was looking for a simple chicken soup recipe for a friend who is recovering from major surgery, and this appealed to me because it is super simple. If I do say so myself, it turned out really well. I used a very flavorful farm raised chicken, and some great home grown carrots, figuring with the few ingredients that there are, each one is important. I had some stock I had made from another chicken carcass, probably just a cup but it was rich and I wanted to make sure that the broth wouldn't be watery. After an hour of fairly slow simmering, the broth was yummy. I'll be making this again, maybe trying some additions such as adding a rutabaga, maybe a little tarragon and some other experiments. Still, making it to the recipe, it was a winner and is being added to the dinner recipe rotation.

    I used a bag of chicken hindquarters to make a huge pot of stock then used the full amount of stock to make this soup. Yes doing it this way is time consuming but you can add what ever herbs you want to the stock. This is a very good comfort food and very nutritious. Skimming the fat and the cooking process makes this a good meal for anyone who has had bariatric surgery

    We really enjoyed this soup! So easy to make yet tasted wonderful. Did add 2 cups of water and used 1 quart of chicken stock in place of 1 qt of the water. Added 1/3 more of the veggies (did saute them first) and rice.

    I have to admit, I'm confused by all the rave reviews. I made the recipe according to the instructions, except I used 2c less water because my Dutch oven was too small. I thought this would end of helping create a more concentrated flavor, but the soup still turned out bland. I doctored it with more spices, but after two days passing and just finishing off a bowl, I still think it's disappointing.

    Yum! Great simple food that is more than the sum of its parts. I tweaked it a little -- added a bay leaf during the simmering part, and brightened it up with a couple tablespoons of lemon juice and two cloves of garlic.

    I LOVE THIS RECIPE. Quick, easy, delicious and so good to freeze. This is my go-to soup when my daughter is sick and needs TLC.

    This is the best chicken soup recipe!I have made it as is, and with alterations (no rice, dried herbs, veggies) and it always turns out good no matter what! It has become famous, people ask for it and people have told me to bottle it and sell it. Make this soup & it will be be your go-to soup! Thanks for the great recipe!

    Excellent flavor and easy to make! I also sautéed the celery and carrots first, then onions.

    This soup was super yummy.

    Wow! This IS a simple, great tasting soup recipe. I made several changes. 1)I added an extra carrot 2) I sauteed the vegetables, carrots and celery first for a few minutes, then added the onions for several more. Then I seared the skinless, bone in legs(2) and the (2)split skinless chicken breasts.(in tihe same pot with the veggies) 3) I used a modest concentration of Better Than Bullion Lo Salt Chicken Broth (made from concentrate)(I run this through a fine mesh scoop a couple of times to remove some solids that I believe detract from the flavor when left in), instead of using just water. 4)I added an extra 2 cups of water, and 5) I used 1 teaspoon of salt, figuring I could add more later, if needed. We had slices of a nice 9 grain bread as a side. This one is a keeper!

    FYI - the version of this recipe that appears in the print edition of The Gourmet Cookbook calls for 1 teaspoon of salt, not 3.

    Love the simplicity of this soup, and it tastes great. Like many others, I did sub some of the water for some chicken broth. I added salt to taste, and it was delicious. My 2 year old loved it!

    My husband is not usually a soup kinda guy but he loves this recipe. Everyone in the family loves it and yes, it is extremely easy to make. For extra flavor use a big, fresh, organic, free-range chicken. YUM

    Delicious, so simple it's almost sinful soup. If I want to be extravagant, I use the whole chicken in the soup otherwise, taking some of it out after cooking is a good way to have extra chicken for alfredo, tacos, etc.

    Surprisingly delicious and comforting on a cold winter night. I thought it would be rather bland so I did add garlic and green beans and a can of fire roasted tomatoes along with some herbs. I think the addition of some lemon juice would be good too.

    My family loved this. Best of all it was SO easy! Definitely in the winter rotation.

    This is one of the easiest soups to make from scratch. It is delicious. Makes a wonderful chicken broth you just can't get from a box. Use organic chichens, they have much more flavor. I like this soup because you don't have to strain anything or through any veggies out. Everything is cooked in one pot and in one hour its done. All that's left to do is pick the chicken meat off the bones. This is real comfort food. Made almost 5 quarts, some to eat now. some to freeze for later. Make this one. you won't be disappointed.

    Amazingly easy and delicious, makes a ton of soup. We didn't measure anything but the water and the rice, and went heavy on the veggies. Also included parsnip, which added a very interesting and yummy flavor. Perhaps don't add parsnips if you want a more traditional tasting chicken soup. The brown rice was a great addition. This is definitely going to be a staple recipe for me!

    I was in a hurry and used organic chicken broth instead of making the broth as directed(added salt to taste vs. what they suggested). The soup tasted delicious and was very easy to make. I'm not really a soup maker but this was delicious and easy. I may add the leeks next time, as someone mentioned.

    the recipe calls for waaayyy too much salt. salt at the beginning and then taste before serving. mostly likely you will not need any additional salt.


    Classic Chicken and Rice Soup

    This makes delicious bowls of warm comfort, just like grandma used to make. The recipe is quite traditional with just one small twist. The rosemary, which adds a delicate touch to this classic recipe, will keep you coming back for more.

    Classic Chicken and Rice Soup

    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Serves 4

    Ingredients:

    • 1/2 pound boneless, skinless chicken breast tenders
    • 1 tsp canola oil
    • 1/4 cup chopped onion
    • 1/2 cup chopped carrot
    • 1/2 cup chopped celery
    • 4 cups lower-sodium chicken broth
    • 1/2 cup uncooked long-grain white rice
    • 1/2 tsp dried rosemary
    • 1/2 tsp freshly ground black pepper

    Preparation:

    1. Place a grill pan over medium-high heat. Place the chicken breast tenders on the grill pan and cook about 3 minutes on each side, or until they are cooked completely through. Remove the chicken from the pan and cut into ½-inch pieces. Set aside.

    2. Heat the canola oil in a large heavy-bottomed pot over medium-high heat. Add the onion, carrot, and celery and cook 5 minutes until the vegetables become tender.

    3. Pour the chicken broth over the vegetables in the pot, and add the rice, rosemary, and black pepper.

    4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes. Add the chicken and simmer just long enough to warm the chicken.


    Instructions

    Heat oil in large saucepot or Dutch oven on medium-high heat. Add chicken cook 3 minutes per side or until lightly browned. Remove chicken set aside

    Add onion to Dutch oven cook and stir 3 minutes or until softened. Add water, chicken broth, garlic, thyme and bay leaves. Bring to boil. Add carrot, celery, Rice Mix and chicken. Reduce heat to low simmer 10 minutes or until chicken is cooked through. Remove chicken set aside to cool

    Cover and simmer soup additional 20 minutes or until rice and vegetables are tender


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    Watch the video: 1975 - Carole King - Chicken Soup with Rice cartoon (January 2022).