Chicken And Rice Soup

Chicken And Rice Soup

This simple chicken and rice soup recipe is the perfect nutritional soup for cold days! Loaded with veggies and brown rice, cooked in chicken with a bit of cream.

This homemade chicken and rice soup recipe has great flavor and is easy to prepare and prepare for a busy week!

The hard thing for me is to find soup that my kids can enjoy. Except for something like this, which hearty and tender and full of chicken and rice? Such a satisfaction to consume it!

In this chicken soup recipe, you can definitely use leftover cooked chicken. If you want to empty the freezer, you can also make chicken and rice soup with advanced cooked rice.

Simply follow the recipe instructions without the rice. Then, when you're about to thicken the soup, stir in the precooked rice and it will be hot in no time.


  • 1 l. Of chicken broth, I use a low-sodium version.
  • 1 l. warm water.
  • 600 grams of bone-in chicken thighs.
  • 200 g for uncooked white rice using long grain rice.
  • 3 large carrots, cut in half and then cut into 1-cm circles.
  • 2 thin garlic cloves.
  • Chop the yellow onion.
  • Celery ribs, I use 3 slices, cut into 1 cm slices.
  • 3 teaspoons of crushed vegetable broth.
  • 1 teaspoon olive oil.
  • 1 tbsp. butter.
  • 1/2 teaspoon dried parsley.
  • 1/2 teaspoon dried thyme.
  • 1/4 tsp. Ground black pepper.
  • 1 tbsp. Finely chop the parsley.
  • Season with salt

Instructions :

  1. In a saucepan over high heat, combine the oil with the butter, heat them for 1 minute and add the onions along with the chopped garlic, and cook for 5 minutes until the onions are translucent.
  2. Then add the carrots and celery slices, stirring constantly for 1 minute.
  3. Then I added the broth powder, dried parsley, thyme, ground black pepper, 1 liter chicken broth and lukewarm water to the saucepan, mixing well until all ingredients are combined.
  4. Then it's time to add the chicken thighs after removing the skin.
  5. Cover the pan with a lid and cook over low heat for about 30 minutes.
  6. Then I set the heat just enough so that it was flowing nicely, but not too hard or steadily.
  7. I removed the lid and added the rice, stirring well, covered and cooked again for another 15 minutes.
  8. At this point, I've removed the soup from the heat, transferred the chicken to a large plate, sliced ​​it with two forks to remove the bones, and put it back in the soup.
  9. Add half of the parsley and serve immediately, garnished with additional parsley. At this point, tasting is man
  10. datory for the season, adjusting if necessary.


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