Grammy's Kitchen · Chicken and Rice Soup · Chicken Rice Soup
One of 54 chicken and rice soup recipes we measured
94 cooks on www.thereciperebel.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 292% | 317% |
| starch add | 41% | 33% |
| vegetables and beans | 49% | 45% |
| aromatics | 34% | 28% |
| fat | 3% | 4% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon oil |
| 183 g | 3 large carrots ((peeled and chopped)) |
| 150 g | 1 onion ((finely chopped)) |
| 40 g | 1 rib celery ((finely chopped)) |
| 6 g | 2 cloves garlic ((finely minced)) |
| 2 g | 1 teaspoon dried parsley |
| 1 g | 1/2 teaspoon dried thyme |
| 185 g | 1 cup dry long-grain white rice |
| 1200 g | 5 cups low-sodium chicken broth |
| 454 g | 2 boneless, skinless chicken breasts ((about 1 lb)) |
| 6 g | 1 teaspoon salt |
| 0 g | 1/8 teaspoon pepper |
| 126 g | 1/2 cup evaporated milk or heavy whipping cream (optional) |
Method: 7 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great recipe with a few tweaks. I used 8 cups of water + better than bullion (low sodium) for the base. I used 1 tsp herbs de provence in place of parsley and thyme. I added a few extra carrots. Omitted milk and salt. Instead of cooking the chicken, I added sh” — a cook, 5.0★
“I did add 8 cups of chicken broth instead of 5 due to the rice soaking up so much. This recipe is amazing. Simple, hearty and filling. My hubby has asked me to make this multiple times. I love Ashley's recipes so much I bought her cookbook and everything i” — a cook, 5.0★