Grammy's Kitchen · Chicken and Rice Soup · Chicken and Rice Soup
One of 54 chicken and rice soup recipes we measured
It ranks #2 of 54 for vegetable texture among the chicken and rice soup recipes we compared. 12 cooks on www.lecremedelacrumb.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 | 371% | 317% |
| starch add | 47% | 33% |
| vegetables and beans | 107% | 45% |
| aromatics | 38% | 28% |
| fat | 14% | 4% |
| salt | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 198 g | 1 7-ounce box long grain and wild rice ((any favorite brand will do)) |
| 57 g | 4 tablespoons butter (divided) |
| 907 g | 2 32-ounce jars Zoup! Good,Really Good® Chicken Bone Broth |
| 296 g | 1 1/4 cup water |
| 150 g | 1 yellow onion (diced) |
| 8 g | 3 teaspoons minced garlic |
| 120 g | 3 stalks celery (chopped) |
| 183 g | 3 whole carrots (chopped) |
| 357 g | 1 1/2 cups heavy cream |
| 9 g | 1-2 teaspoons salt (to taste) |
| 1 g | 1/2 teaspoon freshly cracked black pepper |
| 420 g | 3 cups shredded (or cubed cooked chicken) |
| 145 g | 1 cup frozen peas (or canned, drained) |
| fresh thyme, rosemary, or parsley (for garnish, optional) |
Method: 6 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thank you for this recipe. My husband and I are both sick so we were looking for a good bone broth soup recipe. This hit the spot. I used onions, carrots, celery, broccoli, zucchini, and squash. Didn’t have wild rice so used long grain white rice. Thanks again” — a cook, 5.0★
“The broth was so rich and tasty.it was a very flavorful . I would make it again.Hope you give is try.” — a cook, 5.0★