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Homemade Chicken and Rice Soup

Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Chicken Stock 2 hours
Servings 6

Ingredients

Chicken and Rice Soup

  • 2 quarts chicken stock
  • 1 cup onion, chopped 1 medium onion
  • 1 tablespoon extra virgin olive oil
  • 2 cups carrots, sliced 2-3 large carrots
  • 3/4 cup celery, sliced 1 stalk celery
  • 4 cups cooked chicken breast meat, cubed 2 breast halves
  • 1 cup frozen peas
  • 1 1/2 cups cooked white rice
  • 1-2 tablespoons fresh parsley, chopped
  • 1 teaspoons fresh thyme
  • 1 teaspoon kosher salt
  • freshly cracked pepper

Chicken Stock

  • 5 pound chicken
  • 1 large onion
  • 2-3 large carrots
  • 1-2 stalks celery with leaves attached
  • 1-2 parsnips
  • 1/2 head garlic, cut in half crosswise
  • 1 bunch fresh parsley
  • 2 teaspoons kosher salt
  • 8-10 peppercorns

Instructions

Chicken and Rice Soup

  • In a small saucepan, begin cooking rice if you have no cooked rice on hand, as well as prepping chicken and veggies
  • In 4-quart saucepan, saute chopped onion in extra virgin olive oil for 3-5 minutes or until translucent.
  • Add stock, carrots and celery.  Bring soup to a boil, and then immediately lower temperature, simmering for 2-4 minutes or until carrots and celery cooked through.
  • Add remaining ingredients (cubed chicken breast, peas, cooked rice, parsley, thyme, salt and pepper).
  • Simmer for an additional 5 minutes or so, until all ingredients are heated through.

Chicken Stock

  • Place all ingredients in an 8-quart stock pot. Cover with 5 quarts of cold water
  • Bring stock to just boiling over high heat (watch it closely at this point) and then immediately turn heat down to a simmer.  Allow stock to lightly simmer for the next 1 ½ hours.
  • Using tongs, remove chicken from stockpot and place on cutting board. Let cool if desired, and carefully cut off breasts.  Cut breast meat into cubes if using for Homemade Chicken Soup, or save for another use.
  • Place a colander (you may line colander with cheese cloth if you want to be more meticulous about filtering out any impurities) in a 6-quart stock pot or larger, and transfer stock from its’ original pot to this one, allowing colander to strain out the remaining solids.  Discard the solids as well as the chicken carcass.
  • At this point chicken stock can be used immediately, or chilled for later use (3-4 days in the refrigerator, or frozen for at least 3-4 months).  When making chicken soup, I usually make the stock one day and the soup the next. Chill the stock overnight and skim most of the fat the next day.