Chicken and Rice Soup

Chicken and Rice Soup

Chicken and Rice Soup

When it’s a busy week ahead, I love to make a pot of soup so there’s enough leftovers to last a few days.  One of our favorites is an easy homemade chicken soup.  Sometimes I add rice, sometime noodles.  We love it either way.  I encourage you to try it, use stock for best flavor.


1 whole chicken (uncooked), skinned

1 large onion, chopped

4 large carrots, chopped

4 celery ribs, chopped

bay leaf

whole parsley

thyme sprigs

3 quarts chicken stock


precooked rice

salt and pepper


I like to remove the skin from the chicken to cut down on fat in the finished product.


Place the chicken in a large stock pot.  Add chicken stock and water until chicken is covered.  Add the chopped vegetables.


Tie the thyme, parsley and bay leaf with kitchen twine and place in pot.


Bring to a boil and simmer for 1 hour.


Remove whole chicken from the pot to a cutting board.  Once cool enough to handle, remove all meat from the bones and chop or shred into sizes to your liking.


Discard the bones.  Skim the fat from the top of the soup.  Remove the herb bundle.

Add your precooked rice (or your favorite noodles) and adjust the seasoning by adding salt and pepper.