Classic Chicken and Rice Soup

It was easy to make. I added mushrooms and mixed vegetables.

I think it is a good basic recipe. I added some broccoli and a good pinch of thyme and cumin.

This recipe has yet to let me down. Love the flavor the roast chicken gives the entire soup. For the people that are wondering about “where’s the chicken” if you read the description of the recipe it refers to the quick soup base recipe which this recipe originated from. The quick soup base recipe has the chicken in and all you have to do is throw rice or noodles. Either way both are delicious. This is my go to soup recipe on a chilly winter day. The whole family loves it! Especially the next day after the flavors really set in. I follow recipe exactly (except for the peas)

I always have my Fast chicken broth base at the ready in my freezer. I leave the chicken out until I make the soup, though. My chicken rice soup has the Mediterranean flavors I grew up with. As I bring broth to a boil, two sticks of cinnamon are added. After chicken is added and the rice, I add the salt, pepper, 1/2 tsp. Cinnamon and juice of one lemon. If I’ve made a double batch, and will be storing leftovers, I cook the rice separately and add upon serving to prevent the rice from bloating up. Using converted rice helps (Uncle Bens). Peas if desired, added last few minutes. Adjust salt and pepper before serving, and squirt a bit more lemon juice if desired.

I substituted brown rice and squeezed a lemon in for a lil’ citrusy kick. Absolutely delicious.

I had a chicken carcass left over from dinner last night, and a bunch of white rice left over from the night before that…so chicken & rice soup for dinner today. I simmered my chicken carcass with some diced onions for 4 hours then removed the bones and picked off all the meat, returning it to the pot. I added a bit of broth to fill the pot more, then the peas, parsley, and some freshly sliced carrots. Lots of salt & pepper, and voila! Thanks for a great base recipe.

I used an extra cup of broth made with chicken bouillion, added carrots and onions and opted for cilantro instead of parsley. Turned out as delicious as I had hoped for.

What a great recipe!!!! I made this last night for my sick husband who doesn’t like any kinds of chicken soup and he loved this one!!!! Thanks for the great recipe!

This was delicious. The Family loved it, even the dog. I spoil my dog lol.. One thing i did though bc i did not wanna run to store, i used organic chicken broth, cream of celery, and water for the chicken soup base. Still was delicious!!!!! Thank you for the recipe!

made it many times and gets better each time. instead of the water I add an extra quart of chick stock. I also use ground thyme but a little less than half of what the recipe calls for. ground thyme is very strong, so be careful adding it, be sure to 1/2 it and knock a little bit more off the measuring spoon. I also add a little bit more rice than called for, but I use regular white rice and not the long grain (that is because I have a lot of white rice, not necessarly because it is better). Receipe is fantastic!! 🙂

I used the Fast Chicken Base with some meaningful changes:Great Base Recipe…several changes I made: 1)Used bones with meat only-No skins..less fat-doesn’t need it for flavor 2) NO WATER-much better flavor without 3) Added 2 extra carrots(halved then chopped) and Sauteed ALL vegetables starting with onions,5′, then added carrots and celery, stirring on low-mid heat 15 minutes..this roasts the veggies and adds amazing flavor..I also added the thyme in the beginning. 4) Add Pacific Chicken Stock, boil, add bones, boil then LOW simmer,mostly covered 30′. 5) Strain and discard everything but broth. Go to Chicken with rice recipe…. For the Soup: 1) Added 1 cup short grain organic brown rice to broth and cook covered on lowest setting 35-40 minutes…till almost done…add 3 chopped carrots(split lengthwise and chop, thinner as you get to the fatter end) and 1 stalk chopped celery. Add carrots and celery with 20′ to go on rice 2) Cut skinned de-boned chicken(from making the stock) into 1″ pieces, and add along with 1 cup of frozen peas to the base…bring to simmer, cover, turn off heat and set aside 15’…this prevents the chicken from overcooking. While waiting, toast a sliced Ciabatta roll drizzled with olive oil at 375 until lightly browned. I do not add any parsley or pepper. Skim to remove any surface oil and “scum”..nasty word but the stuff floating on top, basically. Enjoy!!

I used 1/4c dried parsley and 1 cup of white rice (because these are what I had on hand). Tasted wonderful.

I used the fast chicken soup base with this recipe and shared bowls of soup with two other friends. One of them called me the next day and said she really liked it. I could not wait to have my leftovers the next day. Great if you are feeling a little under the weather.

Hi, I have a couple questions, being that I am a very inexperienced cook. First, do you add the rice cooked or uncooked? And, do you simmer with the lid on or off? Responses are greatly appreciated! Thank you!

This is the easiest soup to make and is SO GOOD! We have made with rice and with orzo pasta. Both ways are really good. I love the Fast Soup Base!

This is a great recipe, the only thing is it needed a little more broth after the rice cooked down. Other than that It was delicious

I followed the recipe exactly, and it was easy to make. It will be a favorite in my house for a very long time. (This recipe brought me as close to a compliment from my daughter than I have ever been!)

Classic Chicken Soup doesn’t include peas to me, so I didn’t use them. But with the “fast chicken soup base” it makes a perfect classic chicken soup. I did add extra chicken broth and probably had more chicken than it called for, but I ended up with about 10-12 servings. This brought back memories when my mom would make chicken soup…so delicious and cozy!

This is a simple and delicious recipe yet I managed too make one big mistake. While making a double recipe of the soup base I added too much Thyme. What I did (after straining out all the thyme I could) was add 4 large potatoes and 1 extra cup of rice. The result was more of a stew than a soup but it tasted wonderful!

to elaine: the chicken is in the Fast Chicken Soup Base recipe! Make that, then add this recipe. This is wonderful stuff. I use less onions that called for in the base.

Made the soup base suggested. Added two small bay leaves, left out the peas, and ended up having to add an additional carton of chicken broth. Had been craving chicken and rice soup all week and this was perfect!!