Grammy's Kitchen · Chicken and Rice Soup · Chicken and Rice Soup
One of 54 chicken and rice soup recipes we measured
5 cooks on www.cookingclassy.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 265% | 317% |
| starch add | 20% | 33% |
| vegetables and beans | 38% | 45% |
| aromatics | 37% | 28% |
| fat | 2% | 4% |
| salt | 0% | 0% |
| acid | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1.5 lbs bonless skinless chicken thighs, (trimmed of excess visible fat) |
| Salt (and freshly ground black pepper) | |
| 14 g | 1 Tbsp olive oil |
| 240 g | 1 1/2 cups chopped yellow onion ((1 medium)) |
| 160 g | 1 1/4 cups diced carrots ((2 large)) |
| 101 g | 1 cup diced celery ((2 large)) |
| 8 g | 1 Tbsp minced garlic ((3 cloves)) |
| 1800 g | 7 to 8 cups low-sodium chicken broth |
| 4 g | 2 tsp minced fresh thyme |
| 2 g | 2 bay leaves |
| 1 parmesan rind, (plus shredded parmesan for serving) | |
| 139 g | 3/4 cup to 1 long grain white rice* |
| 1/4 cup chopped fresh parlsey | |
| 15 g | 1 Tbsp fresh lemon juice |
Method: 12 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Thanks for another yummy recipe! I have added this to the regular rotation, and it freezes and re-heats perfectly. I have tried a wild rice blend for this, yum! Making feeding the fam. Easier one recipe at a time! If you find a dish bland add a (tiny) pinc” — a cook, 5.0★
“Very good and simple. Followed the directions except for the fresh thyme. I used dried. Family loved it! Will make again and again. Thank you! I can't ever go wrong making one of your recipe. I have made a lot of them. lol you have made me a better coo” — a cook, 5.0★