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    Home » Soups

    Chicken and Rice Soup

    Published: Jan 21, 2019 · Modified: Mar 4, 2019 by Natalie · This post may contain affiliate links · Leave a Comment

    RECIPE PRINT PIN

    Chicken and Rice Soup that’s good for your soul (and when you have a cold!) Minimal effort, maximum taste.

    A bowl of chicken and rice soup.My Chicken and Rice Soup is simply made using skinless bone-in chicken thighs or roast chicken carcasses with some leftover meat attached. It gets a boost of flavor by using additional chicken stock and spices that deliver a beautiful golden color.

    This is the time of year when someone in the house gets a cold. What’s the first thing you think of when someone has a cold? Chicken soup! This one is easy to make using either skinless bone-in chicken thighs or chicken carcasses left over from roasting. When we have roast chicken for dinner, save those carcasses! Use them to make this delicious chicken and rice soup or freeze them making them available whenever you crave chicken and rice soup.

    The soup gets a flavor boost from chicken stock. The vegetables used are simply onions, carrots, and celery. You may be thinking this sounds a little bland. Do you really think I would do that to you? The spices used deliver flavor and some color to the soup. It’s the turmeric that gives it a golden color. 

    Ingredients for chicken and rice soup in a pot.

    Cooked chicken shredded with two forks in a bowl.Preparation is quick and easy and it’s all done without sauteing. Throw all the ingredients except the rice in a pot and cook. How simple is that? Once the chicken is cooked and the bones have done their job, the chicken is removed, deboned, and shredded while the rice is added and cooked. Stir the chicken back in, stir, and you have yourself a heck of a soup!

    A ladle full of chicken and rice soup.This soup uses ½ cup long grain rice. You make think that’s not enough, but the rice absorbs the liquid and continues to thicken as it sits. If you add a full cup, you’ll have chicken stew.

    This freezes well. Simply place in freezer safe containers and it’s there when you need it.

    Want more? Try my other soups:

    • Potato Leek Soup
    • Peruvian Shrimp Soup
    • Split Pea Soup with Bacon and Egg

    Be happy, eat well.

    A bowl of chicken and rice soup.

    Chicken and Rice Soup

    PRINT PIN SAVESaved!
    Chicken and Rice Soup that’s good for your soul (and when you have a cold!) Minimal effort, maximum taste. Preparation is simple using skinless bone-in chicken thighs or roast chicken carcasses with some leftover meat attached. It gets a boost of flavor by using additional chicken stock and spices that deliver a beautiful golden color.
    Prep Time: 10 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 6 Servings
    Author: Natalie Gregory

    Ingredients

    • 2 pounds of skinless bone-in chicken thighs OR 1 - 2 roast chicken carcasses with some chicken attached*
    • 4 cups water
    • 4 cups chicken stock preferably homemade, otherwise low sodium
    • 3 carrots chopped ½” pieces or ½ pound baby carrots sliced in half
    • 3 ribs of celery chopped in ½” slices, including leafy tops
    • 1 large onion chopped
    • 2 bay leaves
    • 2 tablespoons fresh parsley chopped
    • 1 tablespoon kosher salt or to taste
    • 2 teaspoons granulated garlic powder
    • 2 teaspoons granulated onion powder
    • ½ teaspoon pepper or to taste
    • ½ teaspoon ground ginger
    • ¼ teaspoon turmeric
    • ½ cup long grain rice
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    Instructions

    • If using chicken thighs, use 4 skinless, bone-in chicken thighs (about 1.5 pounds)
    • Place all but rice into a large stockpot over medium-high heat. Stir, and bring to a boil. Lower heat, cover, and simmer for 40 minutes.
    • Remove chicken from soup and place into a big bowl.
    • Add rice to the soup, stir, bring back to a boil, cover, then lower heat to a low simmer for 15 minutes.
    • While the rice is cooking, remove the meat from the chicken thighs using two forks to shred. Discard the cartilage and bones. If using chicken carcasses, remove the chicken carcass and pull off the remaining meat. Discard the carcass.
    • After the rice is cooked, add the meat back into the soup and stir to heat it through. Taste and add salt if needed.

    Notes

    The soup thickens as it sits. The rice plumps up absorbing more liquid. Since only ½ cup rice was used, it won’t absorb all the liquid and will retain a soupy consistency.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

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    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

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