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Classic Chicken and Rice Soup

Classic Chicken and Rice Soup with Peas & Carrots

This is probably the simplest soup ever made from scratch. A simple, chicken and rice soup with peas and carrots to comfort you and your family. Perfect for warming up on a chilly night.
Course Main Dish, Soup
Category Classic
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 560 kcal
Autor Elle

Ingredients

  • 4 organic chicken legs, thigh with the drumstick attached (about 800 g)
  • 2 small yellow onions, finely minced
  • 1 garlic clove, minced
  • 1 cup long-grain brown rice (200 g)
  • 1 1/2 teaspoons sea salt
  • 2 bay leaves
  • 8 cups chicken broth (2 liters, or use half broth and half water)
  • 1 cup frozen peas (130 g)
  • 3 medium carrots, peeled and sliced into paper-thin disks using a mandoline
  • 3 tablespoons chopped fresh flat-leaf parsley
  • freshly ground black pepper, to taste
  • fresh squeezed lemon juice, optional

Method

  1. Place chicken in large pot or Dutch oven; add the broth, onion, garlic, rice, bay leaves and salt and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.

  2. Transfer the chicken pieces to a colander. When cool enough to handle, remove meat (I find using a fork is the most effective way to do this); discard the skin and bones. Coarsely chop the chicken and return to the pot.

  3. Add the peas and carrots and cook for 5-8-minutes.

    TIP: If you like your carrots soft, then add them when you remove the chicken pieces.

  4. Taste broth and season with salt and pepper to taste and add a squeeze or two of lemon juice (if using). Stir in half of the parsley. Ladle into serving bowls and garnish with the remaining parsley. Serve and enjoy!

Notes

  • Go ahead and throw in some more vegetables if you like. Chopped tomatoes, pointed cabbage (my favorite add-on), baby spinach, or even green asparagus are great additions.
  • Any remaining soup can be stored, covered, for up to 3 days in the refrigerator once cooled or frozen in individual portions for up to 4 months.
  • You can also use chicken breasts for this recipe. I like to use the legs and thighs or a mix of both breast and thigh for more flavour.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.