Chicken Soup with Rice

Chicken Soup with Rice


143 people made this

A whole chicken is simmered for hours with vegetables, stock cubes and celery seed, then the stock is strained and it and the cooked chicken are combined with vegetables.

Robbie Rice

Serves: 10 

  • 1.5kg whole chicken, cut into pieces
  • 2 litres water
  • 1 large onion, chopped
  • 2 stalks celery with leaves, chopped
  • 1/2 cup chopped fresh parsley
  • 5 black peppercorns
  • 6 chicken stock cubes, crumbled
  • 1 bay leaf
  • 1/4 teaspoon celery seed
  • 1 pinch dried thyme
  • 1 teaspoon salt
  • 1 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/4 cup minced onion
  • 1 tablespoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup (90g) uncooked white rice

Preparation:20min  ›  Cook:4hours  ›  Extra time:30min cooling  ›  Ready in:4hours50min 

  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 a boil, then reduce heat, cover and simmer four 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, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.

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