When the chilly winds blow and the days become shorter, there’s nothing quite as comforting as a steaming bowl of Old-Fashioned Chicken and Rice Soup. This timeless recipe warms your soul and satisfies your cravings for hearty goodness. Let’s dive into how you can create this culinary masterpiece in your own kitchen.
INGREDIENTS
- 1 whole chicken, about 3-4 pounds, skin removed and cut into parts
- 1 cup white rice, uncooked
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (store-bought or homemade)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
INSTRUCTIONS
Step 1: Prepare the Chicken
- The chicken portions should first be salt and pepper-seasoned.
- Heat a small amount of oil in your soup pot over medium heat. Add the chicken pieces and sauté them until they are evenly browned. This process aids in giving the soup rich tastes. The chicken should be taken out and put aside after browning.
Step 2: Sauté Aromatics
- If more oil is required, add it to the same saucepan and add the diced onion, carrots, and celery. They should be sautéed until the onion is transparent and the vegetables are soft.
- Stirring to prevent burning, add the minced garlic and simmer for an additional 30 seconds.
Step 3: Simmer the Soup
- The pot should now contain the browned chicken.
- As you pour the chicken broth, make sure the chicken is well covered.
- Add the dried thyme and bay leaves.
- To a gentle simmer, add the mixture. When the chicken is cooked through and soft, roughly 30 to 40 minutes should have passed since you covered the saucepan.
Step 4: Rice Addition
- Take the cooked chicken out of the saucepan and place it somewhere to cool off a bit.
- White uncooked rice should be added to the cooking broth. Cook the rice for 15 to 20 minutes, or until cooked, in the fragrant liquid.
Step 5: Shred the Chicken
- Remove any bones and skin from the chilled chicken before shredding it into bite-sized pieces while the rice is cooking.
- Return the shredded chicken to the pot after the rice is tender.
Step 6: Final Touches
- After giving the soup a taste, add additional salt and pepper as desired.
- Take away the bay leaves.
- Pour bowls with the hearty, soothing soup.
Step 7: Garnish and Serve
- Add a final garnish of finely cut parsley to each bowl.
- For a filling supper, serve your Old-Fashioned Chicken and Rice Soup hot with some crusty bread on the side.
Old Fashioned Chicken And Rice Soup
Old-Fashioned Chicken and Rice Soup can transport you back in time through food. A wholesome cuisine that transcends time and fills your soul is made by combining succulent chicken, fragrant veggies, and nutritious broth.
Equipment
- Large soup pot or Dutch oven
- Ladle
- Wooden spoon:
- Knife and cutting board
Ingredients
- 1 whole chicken, about 3-4 pounds, skin removed and cut into parts
- 1 cup white rice, uncooked
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth (store-bought or homemade)
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
Step 1: Prepare the Chicken
- The chicken portions should first be salt and pepper-seasoned.
- Heat a small amount of oil in your soup pot over medium heat. Add the chicken pieces and sauté them until they are evenly browned. This process aids in giving the soup rich tastes. The chicken should be taken out and put aside after browning.
Step 2: Sauté Aromatics
- If more oil is required, add it to the same saucepan and add the diced onion, carrots, and celery. They should be sautéed until the onion is transparent and the vegetables are soft.
- Stirring to prevent burning, add the minced garlic and simmer for an additional 30 seconds.
Step 3: Simmer the Soup
- The pot should now contain the browned chicken.
- As you pour the chicken broth, make sure the chicken is well covered.
- Add the dried thyme and bay leaves.
- To a gentle simmer, add the mixture. When the chicken is cooked through and soft, roughly 30 to 40 minutes should have passed since you covered the saucepan.
Step 4: Rice Addition
- Take the cooked chicken out of the saucepan and place it somewhere to cool off a bit.
- White uncooked rice should be added to the cooking broth. Cook the rice for 15 to 20 minutes, or until cooked, in the fragrant liquid.
Step 5: Shred the Chicken
- Remove any bones and skin from the chilled chicken before shredding it into bite-sized pieces while the rice is cooking.
- Return the shredded chicken to the pot after the rice is tender.
Step 6: Final Touches
- After giving the soup a taste, add additional salt and pepper as desired.
- Take away the bay leaves.
- Pour bowls with the hearty, soothing soup.
Step 7: Garnish and Serve
- Add a final garnish of finely cut parsley to each bowl.
- For a filling supper, serve your Old-Fashioned Chicken and Rice Soup hot with some crusty bread on the side.
Video
Nutrition Fact –
Nutritional Information (per serving, assuming 6 servings):
- Calories: ~250-300 kcal
- Protein: ~20-25g
- Carbohydrates: ~20-25g
- Dietary Fiber: ~2-3g
- Sugars: ~2-3g
- Fat: ~10-12g
- Saturated Fat: ~3-4g
- Cholesterol: ~60-80mg
- Sodium: ~800-1000mg
Frequently Asked Questions:
What is Old-Fashioned Chicken And Rice Soup?
The traditional comfort food recipe Old-Fashioned Chicken and Rice Soup is made with tender chicken, white rice, aromatic veggies, and rich broth.
Why is this soup considered “old-fashioned”?
Due to its time-tested appeal and traditional recipe, which brings to mind old-fashioned home-cooked meals, this soup is referred to as “old-fashioned”.What are the key ingredients in the recipe?
Whole chicken, white rice, onion, carrots, celery, garlic, chicken broth, bay leaves, thyme, salt, pepper, and fresh parsley are the primary components.How do you prepare the chicken for the soup?
Before boiling it with additional ingredients, the chicken is seasoned and browned in a saucepan to provide rich tastes to the broth.What vegetables are commonly used in the soup?
To give the soup depth and taste, onions, carrots, and celery are frequently incorporated.Can I use store-bought chicken broth?
Yes, you may create your own chicken broth for a more customized touch or use store-bought chicken broth for convenience.Why are bay leaves and thyme used in the recipe?
Thyme and bay leaves give aromatic and herbal elements to the soup, enhancing its overall flavor.How do I ensure the rice cooks properly in the soup?
The uncooked rice should be added to the simmering stock and cooked for 15 to 20 minutes or until soft.
