Chicken and rice broth

    3 hours 20 min

    This is an easy to make chicken soup. It's hearty and tastes fantastic. Shredded chicken is simmered with rice in a chicken stock. Perfect for the cold winter months.

    41 people made this

    Makes: 6 

    • 1 (1.8kg) whole chicken
    • 825ml chicken stock
    • 1 onion, quartered
    • 1 stick celery
    • 1 carrot
    • 285g uncooked long-grain rice

    Prep:10min  ›  Cook:1hr30min  ›  Extra time:1hr40min  ›  Ready in:3hr20min 

    1. Place chicken into a large stock pot. Add stock and water to cover. Put in the onion, celery stalk and carrot. Bring to the boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes.
    2. Remove chicken from the stock and set aside to cool. Discard onion, celery and carrot. Add rice and continue to simmer for 20 minutes, until rice is tender. Separate the chicken meat from the bones and skin. Shred and return to the pot. Serve hot with corn bread and salad.

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    Reviews in English (28)


    Very good recipe. I did have to add extra broth though. Also, I cut the carrots and celery into smaller pieces so that I could leave them in the broth and not discard them.  -  17 Jan 2004  (Review from Allrecipes US | Canada)


    Since alot of reviews said was bland I added an envelope of Savory Herb with Garlic dry soup mix. It was GREAT comfort and flavor. Try adding this it really added the flavor  -  17 Nov 2008  (Review from Allrecipes US | Canada)


    Okay basic recipe. Added chopped fresh parsley and lots of spices.  -  10 Mar 2003  (Review from Allrecipes US | Canada)