Grammy's Kitchen · Chicken and Rice Soup · Chicken and Rice Soup
One of 54 chicken and rice soup recipes we measured
It ranks #52 of 54 for vegetable texture among the chicken and rice soup recipes we compared. 25 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 54.
| this recipe | typical | |
|---|---|---|
| liquid | 411% | 317% |
| starch add | 106% | 33% |
| vegetables and beans | 49% | 45% |
| aromatics | 24% | 28% |
| fat | 8% | 4% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons butter |
| 80 g | 1/2 cup onion (finely diced) |
| 96 g | 3/4 cup carrots (peeled, halved lengthwise, and sliced) |
| 76 g | 3/4 cup celery (sliced) |
| 4 g | 1 1/2 teaspoons minced garlic |
| 350 g | 2 1/2 cups cooked chicken (shredded) |
| 2 g | 1 teaspoon Italian seasoning |
| salt and pepper to taste | |
| 1440 g | 6 cups chicken broth (I use low sodium) |
| 370 g | 2 cups cooked rice (can be white, brown or wild rice) |
| 12 g | 2 tablespoons chopped parsley |
Method: 5 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was really good! Instead of butter I used olive oil and I also added barley! I also added some chicken stock, and left the parsley out. And I grabbed a rotisserie chicken out of the deli from fresh market!! This is our 2nd night eating on this and it’s th” — a cook, 5.0★
“I used this as a jumping off point. I added a tbs of flour to the melting butter and created a roux to begin with. It's makes for a creamier soup. Instead of Italian seasoning I used a tablespoon of curry. I used 5 cups of broth and a cup or more of coconut m” — a cook, 4.0★