Name: Chicken and Rice Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 chicken leg quarters (or equivalent amount, about 6 thighs) skin ON; 3 stalks celery; 3 carrots; 1 onion, quartered; 4 cloves garlic; ¼ tsp curry powder; 1 tbsp black peppercorns; 2 tbsp salt; Water to cover; 2 tbsp Olive Oil; 4 chicken leg quarters, poached and split into bite-sized pieces, skin and bones discarded.; 2 carrots, chopped into ½ pieces; 2 celery stalks, chopped into ½ inch pieces; 1 onion, chopped; ¼ cup Chardonnay; 1 cup rice; 4 cups chicken stock (see above); Salt and Pepper to taste

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It’s been said for a very long time that chicken soup is good for a cold. It’s been proven that the vapors help with congestion, but I still think it’s the comfort factor that makes us feel so much better when we’re under the weather.

Mrs. seat of her Pants was down with a bug over the weekend and the only thing she could tolerate was soups and broths. In true style, she fussed at me that I didn’t need to go out of my way to make her anything “special” and that she would be quite happy with the soup in the little red box.

Powdered soup… For my sick wife… I don’t think so.

While I’m sure that this isn’t in any standard recipe book, it came out very well and has the advantage of being entirely homemade. I know that Mrs. seat of her Pants was in a blissful soup and cold medicine coma shortly after having some and managed to return to her duties today carrying two large bowls of this soup with her.

This is made like many soups, in two parts. First there’s the stock, then the soup proper.

4 servings

Chicken and Rice Soup Recipe

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients

Stock:

4 chicken leg quarters (or equivalent amount, about 6 thighs) skin ON
3 stalks celery
3 carrots
1 onion, quartered
4 cloves garlic
¼ tsp curry powder
1 tbsp black peppercorns
2 tbsp salt
Water to cover
2 tbsp Olive Oil

Soup

4 chicken leg quarters, poached and split into bite-sized pieces, skin and bones discarded.
2 carrots, chopped into ½ pieces
2 celery stalks, chopped into ½ inch pieces
1 onion, chopped
¼ cup Chardonnay
1 cup rice
4 cups chicken stock (see above)
Salt and Pepper to taste

Instructions

Stock:

Salt and pepper chicken quarters liberally. Brown both sides well in large stock pan over medium heat. Add remaining ingredients. Simmer until chicken is done and vegetables are soft. Strain liquid through sieve, retain chicken.

Soup:

Add stock, vegetables and chardonnay to large sauce pan or stock pot over medium heat. Bring to a simmer and cook 10 minutes. Add rice, cover and simmer for 20 minutes.
Add chicken, season to taste, serve hot.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 769Total Fat: 35gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 353mgSodium: 4254mgCarbohydrates: 34gFiber: 4gSugar: 9gProtein: 74g

What I would have done differently had I thought about it at the time.

Watch the salt. It seems no matter how much I added it was just never enough. I probably would have added some chili flakes or hot sauce as well, as it helps to clear the sinuses.

I also would have skimmed the fat off of the broth a bit more vigorously, but I was in a hurry to get it done.

Do you have a favorite chicken soup recipe? If so, let me know.

8 Comments

Lisa on February 6, 2007 at 4:18 am

awww I’m sure this lovingly made soup was the cure she needed to feel better! I know I always feel better when Hubbs makes me his chicken soup. I’d say Mrs. Seat of her Pants and I are two lucky gals =)

Mrs. Seat of her Pants on February 6, 2007 at 7:27 am

It worked wonders. *huge grin* I can never tell you how lucky I am. He’s amazing. =) The soup was fantastic.

Shawnda on February 6, 2007 at 5:50 pm

Oh, that recipe sounds terrific! And what a nice gesture! Glad to see the Mrs’ is back on her feet.

Jerry on February 7, 2007 at 5:53 am

She’s as feisty as ever.

Sheryl on November 11, 2009 at 4:31 pm

VERY delicious!! I have never made home-made chicken soup before and this was easy to make and very tasty, in fact, my brother is eating his third bowl right now! Thank you for the recipes.

Ian Jones on November 15, 2011 at 9:43 am

I agree with Sheryl; never having made chicken soup before, I wasn’t sure what to expect, but it came out very well. The flavours were much richer than I had anticipated and combined with one another fantastically. This is definitely a good dish for the winter; very warming and nutritious! It’s amazing how easy it is to make your own soup and it’s certainly an economical way to cook. I saved a lot of money on my usual shop bought version. It’s always useful to make your own food from scratch as you give yourself complete control over what goes into your meals. Shop bought soups can be loaded with salt which isn’t ideal, but making your own allows you to reduce salt content or leave it out all together. Thanks for this- it’s definitely a recipe I’ll be using again!

Katherine on June 16, 2017 at 8:24 am

Hi Jerry.
I have been searching for 1 hour online for a chicken and rice soup recipe and your recipe remains me exactly how my mom used to make it.
Thank you for sharing. .