Chicken Soup With Rice From Scratch Recipe

Name: Chicken Soup With Rice From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 - 3 lbs frying chicken, cut up; 10 cups water (or you can use half chicken broth and half water); 1 medium onion, chopped; salt; 1/2 teaspoon thyme leaves; 2 garlic cloves, chopped; 1 bay leaf; 6 peppercorns or 1/4 teaspoon pepper; 2 stalks celery, sliced; 2 carrots, sliced; 1/2 cup uncooked rice; 1/2 cup frozen peas; 1 -2 tablespoon fresh parsley (optional) or 1 -2 tablespoon sliced green onion (optional)

Servings: persons

2 1/2 - 3 lbs frying chicken, cut up
10 cups water (or you can use half chicken broth and half water)
1 medium onion, chopped
salt
1/2 teaspoon thyme leaves
2 garlic cloves, chopped
1 bay leaf
6 peppercorns or 1/4 teaspoon pepper
2 stalks celery, sliced
2 carrots, sliced
1/2 cup uncooked rice
1/2 cup frozen peas
1 -2 tablespoon fresh parsley (optional) or 1 -2 tablespoon sliced green onion (optional)

1
Combine chicken and water in large pot. Bring to a boil. Skimm off any scum that rises to the top.
2
Reduce heat to med/low; cover and simmer 15 minutes.
3
Add onion, salt, thyme, bay leaf, garlic and peppercorns. Simmer covered for additional 35 to 45 minutes or until chicken falls off the bone.
4
Remove chicken, bay leaf and peppercorns from broth; cool.
5
Remove chicken from bones; cut into bite size pieces.
6
Skim fat from broth. You may want to put broth into the fridge for several hours or overnight. It is easier to remove the fat.
7
Bring broth to a boil. Stir in chicken pieces, celery, carrots and rice - I add a little more onion too. Reduce heat; cover and simmer for 30 minutes or until veggies/rice are tender. I add the peas for the last 10 minutes. If you are using noodles instead of rice, add uncooked noodles at this stage.
8
Add parsley or green onion if desired.

378

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 2 1/2 - 3 lbs frying chicken, cut up, 10 cups water (or you can use half chicken broth and half water), 1 medium onion, chopped, salt, and more.

Yes, Chicken Soup With Rice From Scratch 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 Soup With Rice From Scratch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions