This pot of Chicken & Rice Soup is based on both the Chicken Egg Noodle Soup and the Chicken Noodle Soup. Except instead of noodles or pasta, we add white rice. It's a beautiful, brothy, savory soup filled with vegetables like onion, carrots, celery, and garlic with bits of Chicken. Either diced or shredded for a shredded Chicken & Rice Soup. Either way you make it, it makes about 8-9 C which is enough for about 6–8 bowls. Serve it with some Buttered Bread or Dinner Rolls for a nice comforting bowl of Chicken soup. Add a small amount of Chilies for some heat.
Servings: 8
Ingredients
- 2 Chicken Quarters - Or Breast
- 3-4 Tbl Fat - Preferably rendered chicken fat; can use butter.
- 1/2 C Rice - Jasmine, Calrose, White American, or Basmati
- 3 Cloves Garlic - Minced
- 1 Med Onion - Diced
- 1-2 Med Carrot - Diced
- 1-2 Stalk Celery - Diced
- 1-3 Chilies - Optional: minced. Such as Red Thai, jalapeño, Serrano, or long green peppers, seeds removed.
Soup Base
- 8 C Water
- 4 Cubes Maggi Chicken Bouillon - Or 3 Tbl Knorr Chicken Powder
- 2 Tbl Corn Starch
- 1/2 Tbl Onion Powder, Butter Popcorn Seasoning, MSG - each
- 1 tsp Garlic Powder
- 1/2 tsp Savory & Thyme - each
- 1/4 tsp Turmeric, Cream of Tartar & White Pepper - each
- 1-2 Bay Leaves
Instructions
- Soup Base: Place all the ingredients together in a bowl for the soup base, mix, and set aside until needed.
- Rendered Chicken Fat: Heat a soup pot up over medium to medium-low heat and add the trimmings and skin. Cook until crispy brown and the fat has rendered out. Discard the crackling. Turn the heat up to medium.
- Vegetables & Chicken: Add the vegetables and cook while mixing for about 3–5 minutes. Add the diced chicken and cook until no longer pink.
- Simmer: Add the soup base and bring to a boil over max heat while mixing. Reduce the heat to medium and simmer for 10 minutes.
- Rice: Add the rice and continue to mix and cook for 8–10 minutes. Cover the pot and remove it from the heat to rest for 20 minutes. Give it a stir and serve.
Notes
Firmer Rice: If firmer rice is desired, then only simmer the rice for about 5–8 minutes before placing the lid on and setting aside the soup to rest. If too firm, allow resting longer or return it to a medium low heat until done to your liking.
Chicken & Rice Soup with Napa or Bok Choy: Napa Cabbage or Bok Choy is a really nice addition for Chicken Soup. These can be boiled separately until done to your liking and added to the individual bowls or to the entire soup after the resting period to mix in before serving.