Chicken Soup & Rice

5 from 3 votes

Chicken Soup and Rice is a classic staple when it comes to making soup. It's hearty and delicious and the perfect thing to eat when you're feeling under the weather or just want something comforting to eat!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Dish

Cuisine: American

Servings:

Calories: 530kcal

Author: Catherine McCord

Ingredients

1 5 pound whole chicken
3/4 cup long grain brown rice
4 quarts cold water (enough to cover the chicken)
4 teaspoons kosher salt
1 small onion, diced
1 bay leaf
3 carrots, peeled and chopped into a small dice
3 stalks celery, chopped into small dice
2 tablespoons parsley, finely chopped

Instructions

Place all the ingredients except the parsley in a large soup pot and bring to a boil. Skim the scum and fat off surface of the soup as necessary as it’s coming to a boil.
Cover, reduce heat to a simmer and cook for 1 hour.
Turn off the heat, remove the chicken from the pot and let cool.
Discard the skin and bones from the chicken and cut or shred meat into a small dice.
Add the chicken and parsley to the soup, reheat and serve. Feel free to add salt to taste.

Video

Nutrition

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