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Mom’s Hearty Chicken and Rice Soup

Mom’s Hearty Chicken and Rice Soup

Servings: 6
Author: Bon Appétit

Ingredients

Base ingredients

  • 8 cups water
  • 2 chicken breast halves skin and fat removed (see note)
  • 2 whole chicken legs with thighs skin and fat removed (see note)
  • 3 or more carrots peeled and halved crosswise
  • 3 or more celery stalks quartered crosswise
  • 1 onion sliced
  • 2 tsp salt
  • 2 garlic cloves chopped
  • 1 bay leaf

Rice

  • 1 cup uncooked long-grain white rice
  • frozen peas as desired (optional)

Garnish

  • chopped fresh parsley

Instructions

  • Combine the base ingredients in a large pot. Bring to a boil.
  • Reduce heat, cover and simmer until chicken is cooked through, about 35 minutes.
  • Using a slotted spoon, transfer chicken and carrots to platter; cool slightly. Pull chicken meat off bones into bite-size pieces; set aside.
  • Thinly slice carrots and reserve.
  • Strain broth; discard solids in strainer.
  • Pour 1½ cups of broth into a heavy medium saucepan. Bring to a boil.
  • Add rice, and bring to a boil.
  • Reduce heat to low; cover and cook until broth is absorbed and rice is tender, about 20 minutes.
  • Return remaining broth, chicken pieces and sliced carrots to same large pot. Bring to a simmer.
  • Stir in cooked rice. If using peas, add peas, and cook until peas are tender.
  • Season soup with salt and pepper.
  • Ladle soup into bowls. Sprinkle with parsley and serve.

Notes

Instead of using the above chicken breast and legs, you can use all boneless, skinless chicken breasts.
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