How To Make Chicken and Rice Soup
Easy Food Recipes

How To Make Chicken and Rice Soup

How To Make Chicken and Rice Soup

Chicken and rice soup is just the sort of thrifty luxury we should all master in the kitchen. The resulting soup is nourishing, full of chicken, tender vegetables, and rice that creates a creamy thickness without any cream.

Consider the canon of chicken soups around the globe and throughout history and you’ll often find that recipes start with simmering a whole hen or chicken in water to create the broth. 

For Your Information
The chicken and vegetables simmer for one hour. After removing the chicken to shred, the rice cooks in the broth for 30 minutes.
Use a four- to five-pound broiler/fryer chicken for this recipe. 

Key Steps for Luxe Chicken and Rice Soup
Cover the chicken in the pot. 
Simmer the vegetables with the chicken. After the chicken and water come to a simmer, add the vegetables.  If you prefer crisper vegetables, simply add them about halfway through the chicken’s cook time.

Serving and Storing Chicken and Rice Soup

Serve the soup in deep bowls, preferably at a table filled with friends or family.

How To Make Chicken and Rice Soup


3 large carrots (about 1 pound), peeled and chopped
4 stalks celery, chopped
3 cloves garlic, thinly sliced
2 bay leaves
1 1/2 cups long-grain brown rice
Freshly ground black pepper
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Chef’s knife and cutting board
Measuring cups and spoons
6-quart or large Dutch oven
Wooden spoon
Season the chicken and simmer with water. Season the chicken inside and out with the salt — you might not need all of it depending on the size of your chicken. Place the chicken in an 6-quart or larger Dutch oven or pot and cover with water, 6 to 8 cups. Bring to a simmer over medium heat.
Add the vegetables. Add the onion, carrots, celery, garlic, and bay leaves.
Cover and simmer for 1 hour. Cover and simmer for 1 hour. 



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