Fancy, Fancy Chicken And Rice Soup

Crock Pot /Entrees

Submitted by Recipe Rain

Fancy, Fancy Chicken And Rice Soup

My Grandma wasn’t feeling so well, so I had planned a trip back home to spend some time with her.

We hadn’t been home in almost a year, or since the last holiday, and I missed her anyways. The kids had school and my husband had to work so I just went by myself for a few days right in the middle of the week. That way nobody would miss me, and I could spend some individual time with my beloved Gram. When I got to her house, she was sitting in her rocking chair watching her programs. Her face lit right up when she saw me, and I think that mine did the same when I saw her. We gave each other great big hugs that lasted for minutes.

After we settled in and things were a little bit quieter, I asked her when the last time she had eaten was. She told me she had been snacking here and there but hadn’t eaten anything hearty in a few days. When I asked her what sounded good she said that she could really go for some soup. I had the perfect recipe for a chicken and rice soup that I knew that she would really appreciate, so I headed to the store and then got to work.

She sat and ate two full bowls of it as it was so tasty. We spent a couple of great days together and I left confident knowing she had eaten and was feeling better.


Fancy, Fancy Chicken And Rice Soup


  • 1 whole chicken (3 to 4 pounds), skin removed
  • 1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise
  • 1 pound (5 to 6 medium) parsnips, peeled and halved crosswise
  • 4 celery stalks, thinly sliced crosswise
  • 2 large onions (about 1 pound), halved and sliced
  • 2 bay leaves
  • 2 garlic cloves, smashed
  • 1 tablespoon whole peppercorns
  • Coarse salt
  • 1 1/2 cups Uncle Ben's long-grain white rice
  • 6 scallions, white and green parts separated and thinly sliced


  1. In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.
  2. With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.
  3. Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt.