Chicken and Rice Soup
Chicken and rice soup for weeknights — the Demos copycat, creamy chicken and rice, Mama's version, and lemony avgolemono, for cold nights and sick days.
★ dinner
dinnerIngredients
- 3 Chicken breast (bone in or boneless will work)
- 8 cups Water
- Salt
- Pepper
- 1 tbsp Garlic powder
- 1 tbsp Dried parsley
- 1 tbsp Thyme
- 3 tbsp Minced Garlic
- 1/4 cup Diced onion
- Two 32 oz cartons Chicken Broth
- 4 cups Rice
- 1/2 cup Heavy cream
- 2 tbsp Butter
- Shredded or grated Parmesan
Instructions
- 1I start out by putting my chicken breast in my insta pot with 4 cups of water and salt and pepper and 1 tbsp garlic powder. It takes 8 minutes to cook them. While they cook I put my butter in my largest pot and melt it. Once it’s melted I add my onion and cook them till translucent. I then add my minced garlic. I buy the kind that is already minced in the can and it makes it so much easier. Watch your garlic as it can burn easily. If your chicken isn’t done by the time your onions and garlic are sautéed the I would suggest turning it on low or even removing it from heat. Once my chicken is finished cooking I transfer it to a plate to shred once slightly cooled and then I pour the broth thru a strainer and into my pot with the garlic and onions. Then it’s time to cook the rice! I add in my 4 cups of rice and 4 cups of water with about a tbsp of salt and pepper to my insta pot. Turn it on high pressure and cook for 15 minutes. While the rice is cooking add the rest of the seasonings and the two cartons of chicken broth to your soup pot. I used chicken bone broth to make this soup even richer. Ones your soup is simmering add your heavy cream and salt and pepper to taste. Cut your chicken into 1 inch chunks and add to the pot. Once your rice is finished cooking you are ready to serve your soup! I like to serve the rice separately from the soup so that it doesn’t get soggy if I have some soup leftover but you don’t have to do this. Top with shredded Parmesan if desired.
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Open in Pepper →The Soup That Fixes A Rough Day
Chicken and rice soup is the pot you start when somebody's sniffling, when it's dark at five o'clock, or when you have half a rotisserie chicken and no plan. It stretches, it reheats, and nobody argues about it.
Cooks on Pepper reach for this collection on cold weeknights, on the first sick day of the season, and on Sundays when they want something simmering while the laundry runs.
Every recipe here is a real version somebody makes: the Demos copycat with chicken breast and plenty of water, a creamy chicken and rice with shredded chicken and broth, Mama's with cream of chicken and bouillon, a bright avgolemono with fresh dill, and a turmeric chicken and rice soup made with thighs.
Quick Tips
- 1
Cook the rice separately
Rice keeps drinking broth as it sits, so boil 1 cup on the side and spoon it into bowls if you plan on leftovers.
- 2
Simmer bone-in chicken
Bone-in breasts give you a richer broth in about 25 to 30 minutes, then shred the meat and drop it back in.
- 3
Temper the eggs slowly
For avgolemono, whisk 1 to 2 ladles of hot broth into the beaten eggs and lemon a little at a time so it stays silky instead of scrambling.
- 4
Salt at the end
Bouillon and canned soup are already salty, so taste after everything's in and add salt 1/4 teaspoon at a time.
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