My grandmother would prepare Chicken Rice Soup when we would get sick. She would use bone-in and skin-on chicken to make the broth from scratch. Then she would prepare the soup with the homemade broth. It truly was such a comforting meal during those sick days.
I too like to make my chicken broth from scratch, but I don’t always have the time for it. Therefore, when I am craving her Chicken Soup or when I just want to make a nutritious chicken soup for my family to help support our immune systems, I opt for this quick and easy recipe. I use good-quality Chicken Broth and Chicken Bone Broth to help add those extra nutrients to this meal. It doesn’t taste exactly like how my grandmother’s Chicken Rice Soup, but I think it comes close to it.
Liquid Variation:
- Bone Broth replacement: May use 32 ounces of low-sodium chicken broth and 2 and 1/2 cups of filtered water. This variation eliminates the bone broth and replaces it with water. With this variation, be sure to taste for salt and add more if needed, before serving.
These are the broths and rice I like to use when preparing this meal:
Step-By-Step Instructions
Heat the avocado oil over medium heat.
Add the onions, carrots, and celery. Mix and saute for about 2-3 minutes
Add the garlic. Mix and saute for about 30 seconds.
Add the potatoes and the rice. Mix and cook for about a minute.
Optional: at this point, may also add 1 cup of small diced or shredded leftover (cooked) chicken.
Add the low-sodium chicken broth
Also add the bone broth and water
Stir and allow it to come up to a boil
Once it boils, stir, lower the heat to where there is a low-boil and cover with a lid.
Allow to cook, covered, for about 20 minutes or until the potatoes are fork tender.
Add salt and ground black pepper.
Also, add the lemon juice.
Stir
Simmer for another 4 to 5 minutes, uncovered. Taste for salt.
Served with meatballs, apples, and carrots
PrintQuick and Easy Chicken Rice Soup
- Prep Time: 10 minutes
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Soups, Dinner
Ingredients
- 3 tablespoons avocado oil
- 1 onion, small diced
- 1 carrot, skin peeled and thinly diced
- 1 celery stick, thinly diced
- 3 garlic cloves, minced
- 1/2 cup small diced yellow potatoes, skin peeled and cut into small chunks
- 1/2 cup organic long grain rice, rinsed well
- 32 ounces low-sodium chicken broth
- 16.9 ounces chicken bone broth
- 1/2 cup filtered water
- 2 tablespoons of freshly squeezed lemon juice, (add only 1 tablespoon if don’t want it to be too lemony)
- 1 teaspoon salt, I like to use Celtic Salt
- 1/4 teaspoon ground black pepper
Instructions
- Add oil to a pot over medium heat. Allow it to get hot.
- Add the onions, carrots and celery. Mix. Allow to cook and sauté for about 2-3 minutes.
- Add the garlic. Mix and cook for 30 seconds.
- Add the rice and potatoes . Mix and cook for 1 minute. Optional: at this point, may also add about 1 cup small diced or shredded leftover (cooked) chicken.
- Add the chicken broth, water, and bone broth. Stir and allow to come to a boil. Once it starts to boil, mix, lower the heat to where there’s a low-boil and cover the pot with a lid. Allow it to simmer for about 20 minutes or until the potatoes have cooked (fork tender).
- Add the salt, ground black pepper, and lemon juice.
- Simmer for another 4-5 minutes, uncovered. Taste for salt, add more if desired.
- Plate , allow to cool, and serve.
Notes
- This meal is also a great way to help use up any leftover cooked chicken you might have in the refrigerator. Simply add about 1 cup small diced or shredded (cooked) chicken in with the rice and potatoes. If the soup seems a bit thick after the 20 minute simmer time, add some water to help thin it out a bit.
- May remove the rice and add about 1/2 cup of small-shaped pasta (like cavatelli or elbow pasta) or spaghetti pasta cut up into small pieces.
