Chicken Rice Soup
Recipes > Soups > Chicken Rice Soup

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Recipe Checklist:
Ingredients
  • 7 cups Chicken Stock
  • 2 Chicken Breasts (Skinless & Boneless) (Large Dice)
  • 1 White Onion (Peeled & Quartered)
  • 1 cup Carrots (Parmentier)
  • 1 Small Turnip (Parmentier)
  • 2 Celery Stalks (Parmentier)
  • 1 teaspoon of Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 1 cup French Beans (French Cut)
  • 2/3 cup Converted Rice
  • 3 oz Cream Cheese
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Large Saucepan
  • Mixing Bowl
  • Strainer
Estimated Time
1 hr 10 mins
Yield
Serves 6-8
+ -

The most time consuming preparation step will be, if you elect to start from scratch, making the Chicken Stock. The flavor of homemade stock will make a big difference and creating Chicken Stock is very doable if you Organize and plan ahead. Smart Kitchen’s cooking lesson on Making Chicken Stock explains how to go about it.

Now, let’s talk about the Rice a second before we prep it. You could choose to use a Converted Rice like Uncle Ben’s ® in this Chicken Rice Soup, because the Rice will be a supporting character and not the star.

Preparation

Because we are using an uncooked Long Grain White Rice, we should rinse it before beginning so that any excess starch and stickiness gets washed away down the drain. Place the Rice in a fine mesh strainer and rinse it under cold running water until it is running clear. This should take around 2 minutes. Once it is rinsed, remove it from the faucet and give it a good shake, without tossing the rice grains all over your kitchen. Let it sit and dry while you move on to prepping your other product.

We call for 2 boneless/skinless Chicken Breast because they are easily found in packages at most grocery stores, but we don’t really like to use up premium Chicken Breast meat in a soup when any similar quantity of White Chicken Meat will work. Chicken Rice Soup is a pretty good way to use up any excess Chicken meat remaining after you Break Down a Chicken. You can also use the White Meat that results from Pulling Chicken Meat.

See what you have on hand and improve your yield and reduce your Waste. Before using the Chicken Breasts or Chicken Meat you will also want to temper them so that they require less heat energy to finish cook. Cut the Chicken Meat into a Parmentier or medium dice.

When finished prepping the Chicken make sure to properly Wash Your Hands and to Sanitize Your Cutting Board to avoid Cross Contamination.

The rest of the Preparation, the second of Smart Kitchen’s 4 Levers of Cooking,™ is to prep the vegetables. Peel the White Onion and then quarter it. Take the Carrots, the small Turnip and the Celery stalks to a Parmentier (medium dice). You can use fresh or frozen Green Beans as long as they are thawed and tempered by the time of use. French Cut the French Beans (Green Beans). Smart Kitchen’s Prepping and Trimming French Beans Lesson, will show you how.

Method

With all your prep completed and your Mise en Place ready, place the Chicken Stock, Onions, Carrots, Turnip and Celery into a large saucepan over Medium High Heat. As the soup heats, add in the raw Chicken and then wash up to avoid any Cross Contamination.

Let the soup come to a Boil and then lower the heat to Medium Low Heat and maintain a Simmer for 20-30 minutes, until the Chicken Breast is cooked.

With the Chicken cooked, we now have a choice: retain the vegetables as a part of the soup or discard them as just a flavoring agent. We have made this Chicken Rice Soup both ways. If you plan to retain the vegetables, just ignore the next paragraph and proceed to the paragraph following it where we add the Rice and the Green Beans.

We will need to strain the Soup to remove the vegetables. Temporarily remove the Chicken meat from the Soup and then pour the soup through a strainer into another pot or a large mixing bowl. Work carefully, the soup will be boiling hot. Discard the vegetables and then return the Soup to the original saucepan. Hold the Chicken off to the side while you simmer the Rice in the next step.

Add the Green Beans and the Rice to the Soup and bring it back to a simmer by using High Heat to then reach the boil. Once a boil has been reached, reduce the temperature to Medium Low Heat. Hold the simmer for about 20 minutes, or until the Rice is cooked through, Al Dente and tender.

With the Rice cooked, return the Chicken to the Soup. Stir the Soup as the Chicken reheats. Add the Cream and continue stirring until the cheese is melted. It should take about 5 minutes.

Finally, Season the Chicken Rice Soup to taste with the Kosher Salt and the Ground Black Pepper.