Homemade Chicken Soup is one of the ultimate comfort foods and when you use bone-in chicken to make your own broth, it is even more satisfying and delicious. Packed full of nutrients from chicken, rice and vegetables, this is a nourishing one-pot meal that your family will love.
Keyword: chicken and rice soup, chicken and vegetable soup, chicken soup, easy soup, family meals, healthy dinner, soup
Servings: 8
Calories: 283kcal
Author: Katrina | Katy's Food Finds
Equipment
Large Pot - I use a large 5 litre pot
Ingredients
2 tbspolive oil
1onionbrown, peeled and chopped
2carrotspeeled and chopped into small cubes
4garlic clovescrushed
4chicken Maryland pieces (thigh with leg attached)or 4 bone-in, skin on chicken thighs and 4 bone-in, skin on chicken drumsticks
8 cwater (2 litres)
6parsley stalks
2tspsea salt
1/2cwhite short grain rice
1.5cpumpkin cubessee note 1
1medium orange sweet potatocubed (1.5cm cubes)
1cbroccoli pieces
1.5ccauliflower pieces
100gfrozen spinach cubesor use fresh leaves, chopped finely
1 tspcurry powder
250gtin of creamed sweetcornoptional
Metric - US Customary
Instructions
Heat oil in a large pot over medium heat. Add the onion and carrots and sauté for 3 minutes, stirring occasionally. Add the garlic and cook a further 5 minutes, stirring. Reduce heat slightly if browning.Add the chicken pieces, water, parsley stalks and salt to the pot. Increase the heat to high and bring to the boil. Reduce heat, partially cover with a lid and allow to simmer for 20-25 minutes or until the chicken is cooked and tender. Turn the heat off and allow the chicken to sit in the stock for an extra 10 minutes.Remove the chicken pieces carefully to a plate and set them aside for 5 minutes. Remove and discard the parsley stalks.While they are cooling, increase the heat to high and add all the remaining ingredients except the sweetcorn, to the stock and bring to the boil for 5 minutes, stirring occasionally so the rice doesn’t stick to the bottom.Carefully remove the chicken meat from the bones in small pieces, discarding the bones and skin. Add the chicken meat back into the soup.Once the soup has boiled, reduce the heat and simmer until all the vegetables have softened and are cooked. Stir in the sweetcorn if using and cook 5 minutes longer. Add a little more water if the soup becomes too thick.Season with salt and pepper to taste. Serve warm.
Notes
Note 1: I like to use Jap (Kent) Pumpkin or Butternut pumpkin as I find they are nice and creamy in soups.The amount of vegetables are approximate so if you are adding a little more or a little less it will be fine. No need to be exact.I sometimes add a teaspoon of chicken or vegetable stock powder to the soup when I add the vegetables. This is optional and more often than not, I find the soup to be flavoursome without it. If you do this, reduce the salt by half and season to taste at the end.This recipe feeds 6-8 people depending on the size of the serves. The nutritional values are for 8 servings.