Chicken Soup with Rice

    4 hours 50 minutes

    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.

    149 people made this

    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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    Reviews in English (119)


    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 USA and 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 USA and Canada)


    Oh boy, for how sick we have been over here (eg: I just went out with the girls, and I'm still sober enough to be typing (HA!) This is a good, classic soup that hit the spot for all of us this week. Nice & easy on the tummy. I used fine egg noodles, but could have gone with the rice as well. Thanks for the comfort & good recipe Robbie!  -  28 Feb 2003  (Review from Allrecipes USA and Canada)