Fancy, Fancy Chicken And Rice Soup

Crock Pot /Entrees

Submitted by Recipe Rain

Fancy, Fancy Chicken And Rice Soup

These directions instruct you to cook your soup in a large soup pot on the stove. I don’t really like to cook soup on the stove though. It’s a crock pot job for me as far as I am concerned. I think that soups, stews, and chili should all be done in a low and slow type of process. I just think that the flavor is so much better that way. All the ingredients need the time to really marry together to get the best final product. You know how a lot of times after it sits overnight in the fridge and you reheat it the next day and it tastes fantastic? You can get that same result if you just start your cooking in the morning and wait until dinner time to devour it. This is one of those soups you will devour too!

The best crackers to pair up with these are those little oyster ones I think, but you can use whatever you want. I strongly suggest a cracker if you are eating this is a meal, just because it’s going to give you that little bit extra to fill you up for sure. You could also serve it with some fresh dinner rolls, bread, or even breadsticks and a garden salad.

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.