Chicken and Rice Soup

Recipe card

Chicken and Rice Soup

Prep 15 minCook 30 minTotal 45 minYield 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

500 g boneless skinless chicken breast or thigh 1.5 l chicken stock or water 1 whole medium onion, diced 1 whole large carrot, diced 2 whole medium potatoes, diced 150 g long-grain rice 2 whole bay leaves 1/2 tsp fine salt, plus to taste 1/4 tsp black pepper 2 tbsp chopped dill or parsley 4 tbsp sour cream, optional

Instructions

1. Cook rice

   Rinse rice and simmer separately in salted water until just tender. Drain and set aside.

2. Start soup

   Add stock, chicken, onion, carrot, potatoes and bay leaves to a soup pot. Bring to a gentle simmer.

3. Cook chicken

   Simmer 18 to 22 minutes, skimming foam as needed, until chicken reaches 74°C (165°F) and potatoes are tender.

4. Shred chicken

   Remove chicken, shred or dice it and return to pot. Discard bay leaves.

5. Season and add rice

   Stir in cooked rice, salt and pepper. Simmer 2 minutes until hot.

6. Serve

   Garnish with herbs and offer sour cream.

How to tell when it is ready

Garnish with herbs and offer sour cream.

Tips

• Rinse rice and simmer separately in salted water until just tender.
• Add stock, chicken, onion, carrot, potatoes and bay leaves to a soup pot.
• Simmer 18 to 22 minutes, skimming foam as needed, until chicken reaches 74°C (165°F) and potatoes are tender.
• Remove chicken, shred or dice it and return to pot.

Troubleshooting

• If soup is too salty, dilute with hot water.
• If rice absorbs too much broth, add extra stock when reheating.

Substitutions

• Use vegetable stock and chickpeas for a meat-free soup.
• Use parsley in place of dill.

Variations

• Add celery with the other vegetables.
• Use brown rice, cooking it separately until tender.

Serving suggestions

• Add fresh dill.
• Serve with rye bread.
• Offer sour cream.
• Pair with a cucumber salad.

Make ahead

Prepare components ahead and store safely. Store soup and rice separately refrigerated up to 3 days. Reheat soup until steaming, then add rice.

Storage

Store soup and rice separately refrigerated up to 3 days. Reheat soup until steaming, then add rice.

Food safety

Cook chicken to 74°C (165°F); refrigerate leftovers within 2 hours.

Frequently asked questions

Can I use leftover cooked chicken?

Yes. Add it after the vegetables are tender and simmer until steaming throughout.

How should I store chicken and rice soup?

Store soup and rice separately refrigerated up to 3 days. Reheat soup until steaming, then add rice.

Add fresh dill. Store soup and rice separately refrigerated up to 3 days. Reheat soup until steaming, then add rice.