The quick chicken and rice soup recipe is a comforting food to warm up in cozy winter weather. Loaded with nutrition and tempting flavor it is easy to make soup recipe. This one pot chicken and rice soup recipe is a roller coaster of flavors, you can satisfy your tastebuds with variety of vegetables in one go.
Quick Chicken and Rice Soup Recipe
This delicious and amazing soup recipe is the latest version of Chinese rice porridge. In China, rice porridge or congee is a comforting food if someone feels unwell. The congee was introduced to other cultures through travelers and the dish was upgraded according to different cultures.
The modern version of rice porridge is chicken and rice soup and it is enjoyed by different cultures in their own way. Today I am sharing my version of this easy chicken and rice soup recipe. The wholesome and mouthwatering bowl of soup is loaded with chicken and veggies to nourish you in an amazing way.
What You Will Need
Chicken: Chicken with bone works great for soup recipes, I am using raw chicken and cook it before using it in the soup. But you can use store-bought pre cooked chicken and shred it. Even leftovers of grilled or baked chicken can be used in the soup.
Vegetables: When it comes to vegetables, you can use whatever vegetables you like. And you can skip those you don’t really enjoy. As I am a veggie lover I like to add a lot of vegetables to this soup. Onion, carrots, celery, potatoes, peas, corn, and garlic make this soup a bowl of perfection.
Rice: White or brown both types of rice complement the chicken soup recipe. I am using long grain basmati rice, however short grain rice also goes well with the recipe.
Chicken Broth: Store-bought or homemade, any kind of chicken broth can be used. I prefer to use homemade broth for soup recipes hence, I prepare large quantities and store it for later use in quick meal preps.
Cream: Heavy cream makes this soup creamy and smooth.
Flour: Flour works as a thickening agent for the soup. I am using whole wheat flour but you can replace it with regular wheat flour or all-purpose flour.
Spices: As this recipe is already loaded with flavors, I will keep the seasoning mild. Salt and black pepper powder are used to season the soup. I also use vinegar and soy sauce to boost the Chinese aroma in the recipe.
Olive Oil: Olive oil is used to cook the chicken. You can use vegetable oil or any other oil for cooking the chicken.
Butter: I use butter to saute the vegetables. Olive oil or regular oil can be used as an alternative.
Step By Step Directions
Step1- Prepare Veggies
- Take onions and finely chop them, then set them aside.
- Chop garlic cloves and set them aside for later use.
- Then chop carrots, and celery.
- Take potatoes and cut them into small cubes.
Step2- Cook Chicken
- Take a Dutch oven and add olive oil, Heat it over medium flame.
- Once the oil is heated, add chopped garlic and saute for a minute.
- Then add chicken and cook it until it changes color.
- Take out the chicken on a plate and let it rest to cool down
- Then shred it using a fork.
- Take it aside for later use.
Step3- Saute Veggies
- In the same Dutch oven, add butter and let it melt
- Now add chopped onions and saute until translucent.
- Then add potatoes, carrots, and Peas and saute them for 5 minutes.
- Then add chopped celery and corn.
- Add flour and saute the vegetables along with flour until it changes color.
- Then add vinegar, soy sauce, salt, and black pepper powder.
- Cook them for 2 minutes.
Step5- Boil Broth
- Then pour the chicken broth into the Dutch oven.
- Bring it to a boil on medium-high flame.
Step5- Add Rice and Chicken
- Now add rice to chicken broth and turn the heat to medium.
- Then let it cook for 15 minutes or until the rice gets soft.
- Add shredded chicken and cook for more 5 minutes.
- Add cream and turn the heat to low.
- Then let it simmer for 2 minutes or until it gets thick.
Step6- Season and Garnish:
- Turn off the heat and garnish with fresh chopped parsley.
- You can add up the black pepper for extra seasoning.
Tips That Will Help
- A homemade chicken broth is an amazing soup base to use in a chicken soup recipe.
- Sauteing vegetables in butter will create a layer of aroma and flavor in the soup.
- Using fresh vegetables is always a good choice instead of using frozen ones.
- Overcooking can mutilate the nutrients, color, and texture of vegetables.
FAQ’s
Do I cook rice before adding it to soup?
Yes, you can cook rice before adding it to soup. Boil the rice in warm water according to package instructions. Make sure if using pre cooked rice add them in the last few minutes otherwise the rice will get mushy.
Can I make a quick chicken and rice soup recipe in a slow cooker?
Cooking in the slow cooker is also a great idea. Just add all ingredients to a slow cooker and wait until it get ready. It may take 3-4 hours for a soup to get ready in a slow cooker.
How to store this quick chicken and rice soup recipe?
The leftover chicken and rice soup can be stored in the refrigerator for a week. You can freeze the soup for 1-2 months in a freezer. Make sure to use airtight containers for storing the soup.
Chicken and Rice Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 200 Grams Chicken with bone
- 1 Cup Rice long grain basmati
- 2 Medium Onions
- 2 Medium Carrots
- 2 small Potatoes
- 1/2 Cup Peas
- 1/2 Cup Corn
- 2 Sticks Celery
- 4 Garlic Cloves chopped
- 8 Cups Chicken Broth
- 1 Cup Heavy Cream
- 2 Tbsp Whole Wheat Flour
- 2 Tsp Salt
- 2 Tsp Black Pepper Powder
- 2 Tsp Soy Sauce
- 2 Tsp Vinegar
- 2 Tbsp Olive Oil
- 2 Tbsp Butter
- Parsley for garnish
Instructions
- Take onions and finely chop them, then set them aside.
- Chop garlic cloves and set them aside for later use.
- Then chop carrots, and celery.
- Take potatoes and cut them into small cubes.
- Take a Dutch oven and add olive oil, Heat it over medium flame.
- Once the oil is heated, add chopped garlic and saute for a minute.
- Then add chicken and cook it until it changes color.
- Take out the chicken on a plate and let it rest to cool down
- Then shred it using a fork.
- Take it aside for later use.
- In the same Dutch oven, add butter and let it melt
- Now add chopped onions and saute until translucent.
- Then add potatoes, carrots, and Peas and saute them for 5 minutes.
- Then add chopped celery and corn.
- Add flour and saute the vegetables along with flour until it changes color.
- Then add vinegar, soy sauce, salt, and black pepper powder.
- Cook them for 2 minutes.
- Then pour the chicken broth into the Dutch oven.
- Bring it to a boil on medium-high flame.
- Now add rice to chicken broth and turn the heat to medium.
- Then let it cook for 15 minutes or until the rice gets soft.
- Add shredded chicken and cook for more 5 minutes.
- Add cream and turn the heat to low.
- Then let it simmer for 2 minutes or until it gets thick.
- Turn off the heat and garnish with fresh chopped parsley.
- You can add up the black pepper for extra seasoning.
