60 minutes
6 servings
Easy
CALORIES (PER SERVING)
280 kcal
Few things warm the heart like **chicken soup with rice** on cold days or when the flu knocks at the door. This classic recipe brings comfort and nutrition in a comforting bowl. Ready in 60 minutes for 6 servings, it’s simple to make and perfect for taking care of loved ones. Learn the step-by-step of our **chicken soup with rice** tested and approved!
Chicken Soup with Rice – Today we’re preparing this comforting and nutritious soup with shredded chicken, creamy rice, carrot and potato, ready in 60 minutes for 6 servings. Easy to make, ideal for colds or cold days. How about trying it?
Ingredients for Chicken Soup with Rice
- Half tablespoon of oil (7.5 ml) – Helps sauté the vegetables, releasing essential flavors for the chicken soup with rice.
Substitution: Extra virgin olive oil. - 1 chopped onion (about 150g) – Aromatic base that adds depth to the chicken soup with rice broth.
- 1 chopped celery stalk (about 50g) – Adds subtle crunch and freshness to the preparation.
- 1 chicken breast (about 400g) – Main source of protein, shredded for perfect texture in the chicken soup with rice.
Substitution: Boneless chicken thigh for more juiciness. - 2 peeled and seeded tomatoes (about 200g, optional) – Contributes natural acidity and moisture to the broth.
- 3 chicken bouillon cubes – Intensifies the classic chicken flavor in the soup.
- 2 chopped carrots (about 200g) – Sweet and colorful, balances the seasoning of the chicken soup with rice.
- 2 chopped potatoes (about 300g) – Naturally thickens the broth and adds creaminess.
- 1 cup (tea) washed and drained rice (about 180g) – Absorbs flavors and gives body to the chicken soup with rice.
Substitution: Brown rice for a more fibrous version. - 2 tablespoons chopped parsley (30g) – Finishes with freshness and vibrant aroma.
Utensils for making Chicken Soup with Rice
Separating the utensils before preparing the chicken soup with rice ensures a smooth cooking flow, avoiding unnecessary pauses and maintaining kitchen hygiene. This way, you focus on the comforting flavor of the recipe.
- Medium to large pot (3-5 liters)
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Strainer or colander
- Plate or bowl for shredding chicken
How to make Chicken Soup with Rice
- Prepare the aromatic base: In a large pot over medium heat, heat half a tablespoon of oil and sauté the thinly sliced onion with the celery cut into slices for about 4 minutes, until soft and fragrant. This initial sauté extracts the natural flavors from the vegetables, forming the soul of the chicken soup with rice – stir constantly to brown evenly without burning.
- Sear the chicken: Place the whole chicken breast in the pot and turn it from time to time for the next 5 minutes, until it acquires a golden crust on all sides. This Maillard searing process enhances the meat’s juices, adding depth to the broth and preventing it from being bland – watch the color change as a ready sign.
- Incorporate the tomatoes: Add the two peeled and seeded tomatoes, tossing for 5 minutes until they partially break down and release their liquids. Their acidity balances the chicken fat, thickening the future broth of the chicken soup with rice; gently crush them if necessary to speed up.
- Add water, bouillons and roots: Pour 1.5 liters of cold water, dissolving the three chicken bouillon cubes, and add carrots and potatoes in regular 2 cm cubes. The even cut ensures they cook at the same rate. Heat to a boil over high heat, lower to medium-low, cover and cook for 15 minutes until the vegetables soften slightly.
- Monitor vegetable cooking: Test the texture by poking with a fork – they should yield but hold shape. Extend 2 extra minutes if needed. Here the aromas concentrate, weaving the rich profile of the chicken soup with rice in just 60 minutes total.
- Add the rice: Mix in 1 cup of previously rinsed rice, incorporating into the hot broth. Lower the heat to minimum, cover and cook for another 15 minutes, until the grains swell and become tender, absorbing the flavors – check the doneness to avoid excess starch.
- Shred the chicken: Remove the breast with a skimmer to a cold plate, wait 3 minutes to handle, then tear into strips with forks. Medium shreds distribute well in the soup, offering a satisfying bite without falling apart.
- Harmonize and serve: Return the chicken shreds to the pot, stir for 2 minutes over low heat to blend everything. Turn off the heat, sprinkle 2 tablespoons of fresh parsley and serve hot in 6 generous servings. The chicken soup with rice emerges comforting, with a clear and inviting broth.
Nutritional Information for Chicken Soup with Rice
The values below are approximate estimates per serving, calculated based on official food composition tables (such as TACO/TBCA/USDA) and may vary depending on the ingredients used.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories | 280 kcal | 14% |
| Carbohydrates | 35 g | 12% |
| Proteins | 20 g | 40% |
| Total fats | 8 g | 12% |
Macronutrient distribution per serving
Data source: Values calculated based on recipe quantities, using the Brazilian Food Composition Table (TBCA) for chicken, rice, carrot and potato and the USDA FoodData Central for other items.
Links: TBCA, USDA. *% Daily Values for a 2000 kcal diet.
Tips for Perfect Chicken Soup with Rice
These special tips ensure your chicken soup with rice turns out perfect, with flavorful broth and ideal texture in just 60 minutes. They avoid common mistakes and elevate the result to a comforting homemade dish.
- Sauté the initial vegetables well: Onion and celery should wilt without burning, releasing essential oils for an aromatic broth – medium heat for 3-4 minutes avoids bitterness.
- Lightly brown the chicken: Turn the breast until subtle golden color, without drying; this caramelizes proteins, concentrating flavor without toughening the meat for shredding later.
- Avoid pasty rice: Rinse well until clear water and add gradually if you prefer thinner broth – natural starch thickens in 15 minutes on low heat.
- Uniform vegetable cubes: Carrots and potatoes in 2 cm pieces cook evenly in 15 minutes, keeping firm texture in the chicken soup with rice broth.
- Don’t boil hard after rice: Low heat for 15 minutes prevents grains from breaking; test al dente by picking one and biting – perfect point to absorb flavors.
- Shred chicken warm: Remove, wait 2 minutes and use two forks; warm shreds easily, cold hardens – thick shreds integrate better.
- Variations
Variations of Chicken Soup with Rice
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Ingredient Tips for Chicken Soup with Rice
-flame-curved”> Tip
Serve the chicken soup with rice warm in deep bowls, accompanied by toasted bread slices or crispy crostini to dip in the flavorful broth. An extra pinch of fresh parsley when serving enhances the aroma and freshness, making each spoonful even more comforting.
This recipe is perfect for cold winter nights, flu recovery days or a simple family lunch in 60 minutes. The warmth of the dish and the creamy texture of rice with soft vegetables create a feeling of home and well-being that pleases all palates.
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