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chicken and rice soup with carrots and mushrooms.
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Chicken and rice soup

This easy and healthy chicken and rice soup with vegetables, shredded chicken and brown rice is perfect for a satiating family dinner.
Prep Time5 minutes
Cook Time55 minutes
Course: Dinner, lunch, Main Course, Soup
Cuisine: International
Keyword: chicken soup, dairy free, egg free, gluten free, nut free, rice
Servings: 6
Calories: 358kcal
Author: Tonje
Cost: Cheap

Ingredients

  • 500 g chicken thighs with bones and skin (4 small thighs)
  • 1500 ml chicken stock
  • 150 g brown rice 250
  • 250 g carrots
  • 150 g mushroom
  • 2 celery sticks

Instructions

  • Add the chicken thighs and stock to a large pot. Bring it to a boil, then reduce it down to a simmer and leave it to cook covered with a lid for about 30 minutes.
  • Slice carrot, mushroom and celery in bite sized pieces, and add them to the pot along with the brown rice. Cover with the lid and cook for another 20-25 minutes, or until the rice has cooked through.
  • Remove the chicken thighs from the pot. Discard the bones and skins, and shred the chicken meat. Add the shredded chicken back to the soup, and stir to combine.
  • Add salt and pepper to taste, and serve the soup while still hot.

Notes

This soup is unfortunately not very well suited to be stored. As rice tends to absorb liquid even after it has finished cooking, you will find that your leftovers will consist of mushy rice, chicken and veg with no liquid to be found.
If you want to make this soup ahead, or you know you will have leftovers, I suggest cooking the rice separate from the rest of the soup. This way you can add rice to each portion of soup as needed, and store leftover rice and soup separately in your fridge. If you choose to use this cooking method, I suggest also reducing the amount of chicken stock added to the soup.
The soup can safely be stored in airtight containers in the fridge for up to 4 days, or frozen for up to 3 months.

Tips & Substitutions

  • You can omit or replace any of the vegetables with your family’s favourites, or whatever you have in your fridge.
  • We use brown rice, as it’s more filling and has more fiber than white rice. Feel free to use whichever rice you prefer. Keep in mind that white rice typically cooks faster.
  • If you don’t have chicken stock available, you can use a stock cube and water instead.
  • Chicken with bones and skin gives the broth the best flavour. Trust me!
Can I use different vegetables? – Absolutely! Use the vegetables you like. I think broccoli, peas, sweetcorn, onion and peppers would be excellent additions to the soup.
Can I make chicken and rice soup without chicken? – Of course, but the soup might be a bit boring. If you’re looking for a hearty vegetarian soup, check out this sweet potato soup instead, or browse all our soup recipes.

Nutrition

Calories: 358kcal | Carbohydrates: 33g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 444mg | Potassium: 688mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7016IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg