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Homemade Chicken And Rice Soup Recipe From Scratch

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Chicken and Rice Soup RecipeTin Eats
Chicken and Rice Soup RecipeTin Eats from www.recipetineats.com

Description

Chicken and rice soup is a classic comfort food that is perfect for a cold winter day or when you're feeling under the weather. This recipe is made completely from scratch, using fresh ingredients and a homemade chicken stock that adds a depth of flavor you just can't get from canned broth.

Prep Time

30 minutes

Cook Time

1 hour 30 minutes

Ingredients

  • 1 whole chicken, about 4 pounds, giblets removed
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup white rice
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Dutch oven or large soup pot
  • Cheesecloth or fine mesh strainer
  • Large bowl

Method

  1. Place the whole chicken in a large soup pot or Dutch oven and cover with water. Bring to a boil over high heat, then reduce heat to low and let simmer for 1 hour.
  2. Remove the chicken from the pot and let cool. Discard the skin and bones and shred the meat into bite-sized pieces. Set aside.
  3. Strain the chicken stock through a fine mesh strainer or cheesecloth into a large bowl. Discard the vegetables and seasonings and set aside the stock.
  4. Wipe out the soup pot and heat 2 tablespoons of olive oil over medium heat. Add the chopped carrots, celery, onion, and garlic and sauté for 5 minutes until softened.
  5. Add the bay leaf, thyme, and rosemary to the pot and stir to combine.
  6. Pour in the reserved chicken stock and bring to a boil. Reduce heat to low and let simmer for 30 minutes.
  7. Stir in the white rice and let simmer for an additional 20 minutes until the rice is cooked through.
  8. Add the shredded chicken to the pot and let simmer for 10 minutes to heat through.
  9. Season with salt and pepper to taste.
  10. Ladle the soup into bowls and garnish with fresh parsley.

Notes

If you prefer a thicker soup, you can add a tablespoon of flour to the sautéed vegetables before adding the chicken stock.

Nutrition Info

This recipe makes approximately 8 servings. Each serving contains:
  • Calories: 280
  • Protein: 27g
  • Fat: 10g
  • Carbohydrates: 18g
  • Fiber: 1g

Recipe Tips

For a richer flavor, you can roast the chicken before making the stock. Simply rub the chicken with olive oil and your favorite herbs, then roast in a 350°F oven for 1 hour before simmering in the stock.

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