Chicken and Rice Soup

    4 hours 50 min

    The perfect soup for the winter months. It's delicious and exceptionally hearty. Chicken is simmered with onion, celery, carrots, celery and rice. Serve for a substantial lunch or dinner.

    241 people made this

    Makes: 10 

    • 1 (1.35kg) whole chicken, cut into pieces
    • 2 litres water
    • 1 large onion, chopped
    • 2 sticks celery with leaves, chopped
    • 30g fresh parsley, chopped
    • 5 black peppercorns
    • 6 cubes chicken stock, crumbled
    • 1 bay leaf
    • 1/4 teaspoon celery seed
    • 1 pinch dried thyme
    • 1 teaspoon salt
    • 125g carrots, sliced
    • 125g celery, sliced
    • 4 tablespoons finely chopped onion
    • 1 tablespoon dried parsley
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 100g uncooked white rice

    Prep:20min  ›  Cook:4hr30min  ›  Ready in:4hr50min 

    1. In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, stock cubes, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to the boil, then reduce heat, cover and simmer 4 hours.
    2. Strain stock, reserving chicken and refrigerate for 30 minutes.
    3. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, sliced celery, onion, dried parsley, salt, pepper and rice. Bring to the boil, then reduce heat and simmer 30 minutes.

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    Reviews in English (119)


    followed this recipe to the letter and made my own bread to go with it. my wife and I loved every mouthful. it was superb  -  06 Nov 2013


    Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones, so I stopped then. It took a lot longer than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper!  -  22 Jan 2003  (Review from Allrecipes US | Canada)


    Good but not great. And overly complicated. If you're making stock, why the bouillon? (Or vice versa.) 4 hours is *FOREVER* to simmer chicken. It'll be done in less than one. It adds salt twice (Thrice if you include the bouillon.) Always add salt *LAST* or it will make things tough (Even rice). You start with fresh parsley and switch to dry (???) when once is enough. You add celery twice when once will do. Still, it makes good soup. But simpler would be better. ;-)  -  02 Mar 2009  (Review from Allrecipes US | Canada)