Back to Chicken Soup with Rice All Reviews for Chicken Soup with Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 1 hr Servings: 4 two bowls of chicken soup with rice

Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil 1 large leek, white and light green parts thinly sliced and washed well (1 1/2 cups) 8 cups homemade chicken stock or store-bought low-sodium chicken broth 1 pound boneless, skinless chicken thighs 3 carrots, cut into 1/2-inch pieces (2 cups) 2 celery stalks, cut into 1/2-inch pieces (1 1/2 cups) 3/4 cup long-grain white rice Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

Gallery Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 1 hr Servings: 4 two bowls of chicken soup with rice

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 25 mins total: 1 hr Servings: 4

Recipe Summary

prep: 25 mins total: 1 hr

Servings: 4

prep: 25 mins

total: 1 hr

prep:

25 mins

total:

1 hr

Servings: 4

4

two bowls of chicken soup with rice

two bowls of chicken soup with rice

Ingredients

Ingredients

  • 3 tablespoons extra-virgin olive oil 1 large leek, white and light green parts thinly sliced and washed well (1 1/2 cups) 8 cups homemade chicken stock or store-bought low-sodium chicken broth 1 pound boneless, skinless chicken thighs 3 carrots, cut into 1/2-inch pieces (2 cups) 2 celery stalks, cut into 1/2-inch pieces (1 1/2 cups) 3/4 cup long-grain white rice Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

Directions

Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.

Reviews (10)

 Add Rating & Review     7 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        2    1 star values:        4

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Reviews (10)

Add Rating & Review     7 Ratings   5 star values:        1    4 star values:        0    3 star values:        0    2 star values:        2    1 star values:        4

Add Rating & Review

7 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 4

7 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 4

7 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 4

  • 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 2 1 star values: 4

    Martha Stewart Member     Rating: 2.0 stars       09/06/2020   Looks wonderful...but disappointing - will precook and cool rice to avoid pasty outcome in future.  

Martha Stewart Member     Rating: 1.0 stars       08/31/2020   Where are the herbs or any seasoning?  

Martha Stewart Member     Rating: 1.0 stars       04/15/2020   The beginning of the recipe speaks of 3 tablespoons of extra-virgin olive oil. The beginning of the directions speaks of "when butter melts" . Are we using butter or are we using olive oil? No salt? Please clarify thank you  

Martha Stewart Member     Rating: 1.0 stars       04/15/2020   Recipe starts out with extra virgin olive oil. The beginning of the instructions speaks of "when butter is melted". Are we using olive oil *and* butter? Are we using butter instead of olive oil? Is butter a typo? I'd love to make this soup but I need clarification thank you.  

Martha Stewart Member     Rating: Unrated       09/11/2008   Where is the rest of this recipe??  

Martha Stewart Member     Rating: Unrated       06/13/2008   You've had 5 months to complete the directions as asked. Why can't this be fixed?????  

Martha Stewart Member     Rating: Unrated       02/08/2008   hear! hear! However I improvised a bit and the results were very tasty!  

Martha Stewart Member     Rating: Unrated       01/28/2008   where is the rest of this recipe?

    Martha Stewart Member

    Rating: 2.0 stars 09/06/2020

Looks wonderful…but disappointing - will precook and cool rice to avoid pasty outcome in future.

Rating: 2.0 stars

Rating: 1.0 stars 08/31/2020

Where are the herbs or any seasoning?

Rating: 1.0 stars

Rating: 1.0 stars 04/15/2020

The beginning of the recipe speaks of 3 tablespoons of extra-virgin olive oil. The beginning of the directions speaks of “when butter melts” . Are we using butter or are we using olive oil? No salt? Please clarify thank you

Recipe starts out with extra virgin olive oil. The beginning of the instructions speaks of “when butter is melted”. Are we using olive oil and butter? Are we using butter instead of olive oil? Is butter a typo? I’d love to make this soup but I need clarification thank you.

Rating: Unrated 09/11/2008

Where is the rest of this recipe??

Rating: Unrated

Rating: Unrated 06/13/2008

You’ve had 5 months to complete the directions as asked. Why can’t this be fixed?????

Rating: Unrated 02/08/2008

hear! hear! However I improvised a bit and the results were very tasty!

Rating: Unrated 01/28/2008

where is the rest of this recipe?

All Reviews for Chicken Soup with Rice

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Soup with Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest