Chicken and rice broth

    Chicken and rice broth


    37 people made this

    About this recipe: 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.

    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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