Home made Hen & Rice Soup


One-Pot Hen and Rice Soup! Throw bone-in hen, rice, and greens collectively in a pot and simmer till they’re completed. It is the best soup ever, prepared in below an hour.

Images Credit score:
Aaron Hutcherson

This simple one-pot hen and rice soup positively deserves to be in your assortment. It’s simply the factor for warming you up on a chilly night time, or offering consolation once you’re feeling below the climate.

One of the best half? You actually throw all of the substances within the pot and allow them to simmer within the inventory till the soup is finished. No sautéing or browning. Really easy.

Use Bone-In Hen Breasts

For this recipe, I name for bone-in hen breasts, which add extra taste than boneless, however with out the pores and skin. To prep, simply draw back the pores and skin and discard.

In case you favor, boneless skinless hen breasts or thighs could be substituted, however your soup might be much less wealthy and flavorful.

One-Pot Chicken and Rice Soup

The Finest Inventory For Hen and Rice Soup

I favor to make use of unsalted shares in my cooking in order that I can management how a lot salt I add. Home made inventory is finest when you’ve got it, in fact, but in addition search for low-sodium or sodium-free shares and broths on the grocery retailer.

If you find yourself utilizing common, salted inventory, then omit the salt added at the start of the recipe, and add to style on the finish of cooking as an alternative.

This soup is completed with a swirl of garlic paste and a few lemon juice so as to add a touch of brightness. Take pleasure in!

Homemade Chicken and Rice Soup

Tips on how to Retailer or Freeze This Soup

Leftovers will preserve for a few week refrigerated, or as much as three months frozen.

To freeze, let the soup cool utterly, then switch to freezer containers or baggage. Thaw in a single day within the fridge, or heat the frozen soup in a saucepan over low warmth on the range high.

Extra Methods to Make Hen Soup

Up to date January 25, 2019 : We spiffed up this put up to make it sparkle. No adjustments to the recipe itself.

One-Pot Hen and Rice Soup Recipe


Skip the salt if utilizing salted inventory or broth. Style the soup on the finish and add extra salt if wanted.

This recipe requires a basic mirepoix of carrots, onions, and celery for the vegetable base, however you can also make this recipe your personal by including totally different greens, like fennel or cubes of butternut squash.


  • 2 bone-in hen breasts, pores and skin eliminated (1 to 1 half kilos)
  • 1 cup long-grain white rice, like basmati
  • 2 celery ribs, diced small
  • 2 medium carrots, peeled and diced small
  • 1 onion, diced small
  • 2 cloves garlic, peeled however left complete
  • 1 teaspoon salt, plus extra to style (see Recipe Notice)
  • half teaspoon floor black pepper
  • 2 quarts unsalted or low-sodium hen inventory
  • Juice of half lemon (about three tablespoons)
  • Chopped recent parsley, for serving


1 Assemble the soup and convey to a simmer: Mix the hen, white rice, celery, carrots, onions, garlic, salt, and pepper in a big pot. Add the hen inventory and convey to a boil over excessive warmth.

As soon as the soup is boiling, scale back the warmth to maintain the soup at a mild simmer.

One-Pot Chicken and Rice Soup

2 Simmer for about 25 minutes: Because the soup simmers, skim off any foam that collects on the floor with a spoon. Proceed to simmer till the rice and greens are tender, about 25 minutes. Take away the soup from warmth.

three Shred the hen and make the garlic paste: Take away the hen and garlic cloves utilizing a slotted spoon or tongs. Switch the hen breasts to a bowl and shred with two forks. Discard the bones. Return the shredded hen to the pot.

Smash the garlic cloves right into a paste towards a reducing board utilizing a fork or the flat of your knife. Stir the paste again into the soup.

One-Pot Chicken and Rice Soup

four Season and serve: Stir the lemon juice into to the soup, and style. The soup ought to style wealthy, barely salty, and with only a trace of lemon. Add extra salt or lemon juice as wanted till it tastes good to you.

Divide amongst bowls and sprinkle with some parsley for serving.

Leftovers will preserve for a few week refrigerated, or as much as three months frozen.

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Aaron Hutcherson

Aaron or “Hutch” is the blogger behind The Hungry Hutch, which incorporates a scrumptious number of savory and candy recipes. He grew up within the Midwest, however has referred to as New York Metropolis residence for almost a decade.

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