Grammy's Kitchen · Chicken and Rice Soup · Chicken and Rice Soup
One of 54 chicken and rice soup recipes we measured
1 cooks on www.errenskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 317% | 317% |
| starch add | 27% | 33% |
| vegetables and beans | 45% | 45% |
| aromatics | 24% | 28% |
| fat | 4% | 4% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoon butter (or olive oil) |
| 150 g | 1 yellow onion (diced) |
| 1 large leek (white portion only, cleaned and sliced into half moons) | |
| 183 g | 3 carrots (peeled + sliced) |
| 120 g | 3 celery stalks (chopped) |
| 12 g | 4 cloves garlic (minced) |
| 680 g | 1.5 lbs skinless chicken thighs (bone in) |
| 2 g | 1 teaspoon fresh thyme (or 1/2 tsp dried) |
| 12 g | 2 tablespoon fresh parsley (including stems, chopped (plus more to finish)) |
| Salt + pepper (to taste) | |
| 1920 g | 8 cups chicken stock (homemade or store-bought) |
| 238 g | 1 cup heavy cream (optional) |
| 185 g | 1 cup long-grain white rice (parboiled rice works beautifully) |
| Optional: a squeeze of lemon juice for brightness or a dash of hot sauce for kick |
Method: 5 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Erren, I just made your chicken and rice soup. It was absolutely delicious. The only change I made was I added 1 tsp. Mexican oregano, and I left the chicken cooking for an additional 10 minutes (I made it with the cream). I will definitely be making ag” — a cook, 5.0★