This soup with chicken and rice is a perfect option for a healthy meal that is really easy to cook from scratch. It has unbelievable flavor, tender chicken meat and is packed with vegetables. I would strongly advise you to cook this soup instead of using the canned option.

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There are basically three main steps that lay at the base of this recipe: boiling chicken broth + sautéing vegetables + adding all the ingredients to the pot with the broth. Nothing special and hard to follow. But as a result you get a nutritious dinner recipe that will, for sure, become a staple recipe for you.

Rice Chicken Soup Ingredients

Chicken Soup Ingredients

  • 2 chicken legs;
  • 80 g medium grain rice;
  • 300 g potatoes;
  • 1 onion;
  • 1 carrot;
  • 20 ml oil (for sautéing veggies);
  • 1 bay leaf;
  • 2 l water;
  • salt and black pepper to taste.

How to make chicken soup with rice from scratch at home:

  • Place chicken legs in a large pot and cover it with water. Put the pot on the high heat, add a small pinch of salt and let the water boil. Get rid of all the foam on the surface. Add a bay leaf and lower heat. Cook chicken broth for 30 minutes on the low heat.

Cook chicken broth

  • Meanwhile, let’s prepare all the vegetables. Cube peeled potatoes; chop nicely an onion and grate carrot using coarse grater.

Cut potatoes in cubes

Chop onion

Grate carrot

  • Take a skillet and heat oil in it. Sauté onion with carrot for 3 minutes until soft and golden on the medium heat.

Saute vegetables in the skillet

  • When you had broth simmering for 30 minutes, you can add sautéed vegetables and rice to the pot. However, before using rice in the recipe, please, rinse it thoroughly (until you have clear drained water).

Add veggies and rinsed rice

  • Let the broth get to boil again and have broth simmer for about 5 minutes before adding cubed potatoes. Get rid of the bay leaf.

Add potatoes

  • In 10 minutes, take out cooked through chicken legs out of the soup. Separate meat from the bone, shred it or cut it into small pieces. Add it again to the pot with your soup.

Separate chicken meat from the bones

  • Season soup to your taste with salt and freshly ground pepper. Add chopped fresh parsley. Check the doneness of potatoes and rice. Let soup simmer for last 5 minutes, cover the pot with a lid and set aside. Let it sit for 10 minutes before serving for all the flavors to incorporate to the broth.

Season to your taste add chopped parsley

Enjoy!

Chicken Soup with Rice and Potatoes

Hope that I convinced you that there is nothing hard in making chicken soup with rice at home. You could notice that there were some differences whit classic recipe where you have chicken and rice.

First, I always add potatoes to soups. I can’t make soup without potatoes (it is a choice of personal preference, so you can easily omit adding this ingredient). I also add a pinch of salt to the broth in the beginning when I only put the pot with chicken and cold water on heat. You see, I find it easier to get rid from all the foam the forms in the process of boiling chicken (it consistency is different so it is really to get with a spoon).

There is another way to have a transparent sheer broth: cover chicken with cold water, get it to boil, drain it from the pot, cover boiled chicken with hot boiled water the second time, proceed according to the recipe.

Try incorporating soup recipes to your daily meal plan especially that have a lot of vegetables and grains included.

Chicken and Rice Soup Recipe with Potatoes

This soup with chicken and rice is a perfect option for a healthy meal that is really easy to cook from scratch.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soup
Cuisine: International
Keyword: soup with chicken and rice
Servings: 4 servings
Calories: 88kcal

Ingredients

  • 2 chicken legs
  • 80 g medium grain rice
  • 300 g potatoes
  • 1 onion
  • 1 carrot
  • 20 ml oil (for sautéing veggies)
  • 1 bay leaf
  • 2 l water
  • salt and black pepper to taste

Instructions

  • Place chicken legs in a large pot and cover it with water. Put the pot on the high heat, add a small pinch of salt and let the water boil. Get rid of all the foam on the surface. Add a bay leaf and lower heat. Cook chicken broth for 30 minutes on the low heat.
  • Meanwhile, let’s prepare all the vegetables. Cube peeled potatoes; chop nicely an onion and grate carrot using coarse grater.
  • Take a skillet and heat oil in it. Sauté onion with carrot for 3 minutes until soft and golden on the medium heat.
  • When you had broth simmering for 30 minutes, you can add sautéed vegetables and rice to the pot. However, before using rice in the recipe, please, rinse it thoroughly (until you have clear drained water).
  • Let the broth get to boil again and have broth simmer for about 5 minutes before adding cubed potatoes. Get rid of the bay leaf.
  • In 10 minutes, take out cooked through chicken legs out of the soup. Separate meat from the bone, shred it or cut it into small pieces. Add it again to the pot with your soup.
  • Season soup to your taste with salt and freshly ground pepper. Add chopped fresh parsley. Check the doneness of potatoes and rice. Let soup simmer for last 5 minutes, cover the pot with a lid and set aside. Let it sit for 10 minutes before serving for all the flavors to incorporate to the broth.

Notes

*calories per 100 g

Do not forget to share the recipe with your friend if you liked it!

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