Best Southern Chicken Rice Soup Recipes

Chicken and Rice Soup image

Provided by Nagi

Categories Soup

Time 1h

Number Of Ingredients 16

1 tbsp olive oil
1 tbsp butter ((or more oil))
2 garlic cloves (, minced)
1 onion (, chopped)
3 carrots (, halved then cut into 1cm / 2/5" slices (quarter if really thick))
3 celery ribs (, cut into 1 cm / 2/5" slices)
3 tsp Vegeta stock powder (, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2))
1/2 tsp dried parsley
1/2 tsp dried thyme, optional
1/4 tsp black pepper (, finely ground)
4 cups (1 litre) chicken broth (, low sodium)
4 cups (1 litre) water
600 g (1.2 lb) bone in (, skinless chicken thighs, 4 x 150g/5oz (Note 1))
1 cup (180g) long grain white rice (, uncooked (Note 3))
Salt, adjust to taste
1 tbsp finely chopped parsley ((optional))

Steps:

Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
Add carrots and celery, stir for 1 minute.
Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
Remove lid, add rice. Stir, cover, simmer 15 minutes.
Remove soup from stove.
Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

Nutrition Facts : ServingSize 638 g, Calories 427 kcal

Chicken and Rice Soup image

Provided by Nancy Fuller

Categories appetizer

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 19

1 leftover roast chicken carcass, meat picked off (reserve for the stew)
1/2 teaspoon kosher salt
8 black peppercorns
2 stalks celery, cut into chunks
1 bay leaf
1 carrot, cut into chunks
1 onion, cut into chunks
2 tablespoons olive oil
3 cloves garlic, chopped
2 carrots, unpeeled and diced
2 stalks celery, diced
1 onion, diced
1 cup chopped kale
Kosher salt and freshly ground black pepper
2 cups canned plum tomatoes
2 cups leftover cooked long-grain brown rice
1 cup leftover chicken meat, chopped
Chopped fresh parsley, for serving
Grated Parmesan, for serving

Steps:

For the leftover roast chicken stock: Put the cleaned chicken carcass in a large saucepan along with the salt, peppercorns, celery, bay leaf, carrots and onions and cover with cold water, about 8 cups. Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours. Strain the stock through a fine-mesh sieve or a colander lined with paper towels. You should have 6 cups stock after cooking.
For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot. Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes. Add the kale and cook for about 2 minutes. Season with salt and pepper. Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes. Add the chicken stock and simmer the soup on medium heat for 20 minutes. Fold in the rice and chicken and simmer for 5 more minutes. Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.

Classic Chicken and Rice Soup image

Provided by USA WEEKEND columnist Pam Anderson

Yield 8

Number Of Ingredients 4

¾ cup long-grain white rice
1 cup frozen green peas
½ cup chopped fresh parsley
Salt and freshly ground black pepper

Steps:

Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain white rice.
Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste.

Nutrition Facts : Calories 83.5 calories, Carbohydrate 17.5 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 23.8 mg, Sugar 1.1 g

Old-Fashioned Chicken and Rice Soup image

Provided by zippiestfriend

Categories Chicken

Time 30m

Yield 6 bowls, 6-8 serving(s)

Number Of Ingredients 11

Steps:

In a large saucepan melt butter. Add onion, carrot and celery. Cook gently 5 min until vegetables are fragrant and tender.
Add chicken. Cook 2 to 3 min until chicken loses its raw appearance.
Sprinkle with flour. Cook 3 to 4 min, browning lightly.
Add chicken stock and bring to a boil. Season with salt and pepper. Cook 15 minute.
Add milk and bring to a boil. Add rice and cook 5 to 10 minute (If soup is thicker than you wish, add a bit more milk, if it is thinner than you like cook uncovered for 5 to 10 min to reduce it.) Taste and adjust seasoning if necessary.
Variation.
For Cream of Chicken Noodle Soup, add 1 ½ cups (375 ml) cooked noodles instead of the rice.
If you have left over cooked chicken or turkey, add it with the cooked rice in step #5 and omit step #2.