This Chicken and Rice Soup is prepared by sautéing aromatics, vegetables, chicken pieces, and rice, then simmered in a flavorful broth, ready in under 30 minutes.
How to make Chicken and Rice Soup
In a medium-sized pot over medium high heat. Add canola oil and butter to melt. Add onion and garlic, saute until onion is translucent.
Add carrots and celery, stir for 1 minute. Then add chicken, crushed bouillon cubes, ground black pepper, and thyme. Stir, then add water or boiling water. Cover with lid, simmer on medium heat for about 15 to 20 minutes. Add salt to taste or substitute with fish sauce, it adds rich savoury taste.
Remove soup from stove. Add fresh finely chopped parsley and dill or green onion if desired. Serve, then garnish with extra parsley or dill. It also great to serve with crispy chicken skin or crispy pork rind. Yum!
More Soup Recipes
Chicken Vermicelli Soup with Tofu
Chicken and Rice Soup
Watch How to Make It
Equipment
- sauce pot or dutch oven
Ingredients
- 1 tbsp Canola oil or olive oil
- 1 tbsp butter
- 1 Onion
- 3 cloves garlic finely chopped
- 2 stalk celery chopped
- 1 carrot chopped
- 250 g chicken breast or thighs cut into small pieces or dice
- 2 cubes chicken boullion crushed
- 1 tsp thyme finely chopped
- ½ cup rice white or brown rice
- 1.5 litre water
- 2 tbsp parsley finely chopped
- 1 tbsp dill or green onion, finely chopped
- 1 tbsp lemon juice
- 1 tsp salt or fish sauce to taste
- ¼ tsp ground black pepper
Instructions
- In a medium-sized pot over medium high heat. Add canola oil and butter to melt. Add onion and garlic, saute until onion is translucent.
- Add carrots and celery, stir for 1 minute. Then add chicken, crushed bouillon cubes, ground black pepper, and thyme. Stir, then add water or boiling water. Cover with lid, simmer on medium heat for about 15 to 20 minutes. Add salt to taste.
- Remove the soup from stove. Add fresh finely chopped parsley and dill or green onion if desired.
- Serve, then garnish with extra parsley or dill.
