Chicken and Rice Soup Recipe

Name: Chicken and Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Bring to a boil, reduce the heat to a low simmer and cook for 1 1/2 hours.
3
Strain the stock through a fine-mesh sieve or a colander lined with paper towels.
4
You should have 6 cups stock after cooking.
5
For the soup: Heat the olive oil in a large soup pot over medium-high heat until hot.
6
Add the garlic, carrots, celery and onions and saute until tender, 4 to 5 minutes.
7
Add the kale and cook for about 2 minutes.
8
Season with salt and pepper.
9
Hand-crush the canned tomatoes directly into the pot; it's nice to keep a little texture with the tomatoes.
10
Add the chicken stock and simmer the soup on medium heat for 20 minutes.
11
Fold in the rice and chicken and simmer for 5 more minutes.
12
Finish with chopped parsley and serve in warm bowls with grated Parmesan on top.

701

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Chicken and Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions