Grammy's Kitchen · Chicken and Rice Soup · Chicken and Rice Soup
One of 54 chicken and rice soup recipes we measured
115 cooks on www.favfamilyrecipes.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 | 40% | 317% |
| starch add | 3% | 33% |
| vegetables and beans | 6% | 45% |
| aromatics | 3% | 28% |
| fat | 1% | 4% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 5400 g | 3 chicken breasts, (trimmed of fat and cut in half) |
| 185 g | 1 cup parboiled rice* ((also called converted rice)) |
| 150 g | 1 small onion, (chopped) |
| 183 g | 3 carrots, (chopped) |
| 120 g | 3 celery stalks, (chopped) |
| 9 g | 3 garlic cloves, (minced) |
| 18 g | 3 teaspoons salt |
| pepper to taste | |
| 4 g | 2 teaspoons parsley |
| 2 g | 1 teaspoon thyme |
| 1 g | 1/2 teaspoon rosemary |
| 1 g | 1/2 teaspoon sage |
| 1 g | 1 bay leaf |
| 28 g | 2 tablespoons butter (optional) |
| 2160 g | 9 cups chicken broth |
Method: 5 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The ONLY chicken and rice soup I’ll make from now on! Absolutely delicious and comforting. As you stated, I added extras (chickpeas and spinach), which just add to the flavor and bulk. I add an extra cup of liquid to make up for that. I, too, was worried about” — a cook, 5.0★
“I’m I make the soup exactly as the recipe states except I use 2 teaspoons of salt and low sodium chicken broth. I have made this at least 50 times. My family absolutely loves it. It’s a regular in the fall and winter and I’ve made it many times for sick friend” — a cook, 5.0★