Chicken and Rice Soup – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

chicken and rice soup
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Chicken and Rice Soup

Prep Time20 mins
Cook Time1 hr 15 mins


  • 1 roasted chicken’s meat (See my recipe!)
  • 8 Cups chicken stock
  • 2 large carrots
  • 4 stalks celery
  • 1 large onion
  • 2 cloves garlic
  • 1 stem fresh parsley
  • 2 bay leaves
  • 1.5 Cups long grain rice
  • 1.5 Cups water


To start:

  • Dice the washed and peeled carrots, onions, and celery into ¼ inch pieces.
  • Peel and crush or finely dice the garlic.
  • Chop the meat from the chicken into ¼ inch pieces.
  • Add all ingredients except rice and water to a large pot.
  • Stir well and bring to a boil.
  • Reduce heat to a simmer and cook for 1 hour.

While the soup is cooking:

  • Prepare the rice but do NOT rinse. (This is different from the Jasmine Rice.)
  • After the rice has finished cooking, spread it on a cookie sheet, and allow to cool completely on a cooling rack.
  • Once cool, place in a storage container in refrigerator.
  • After the soup has cooked for 1 hour:
  • Add the cooled rice and bring to a boil.
  • Serve.


Serving suggestions:
Refrigerate leftovers immediately.

Need more help? See my “Need A Hand” version of this recipe.