Dad's Chicken and Rice Soup #SoupSaturdaySwappers
For the month of June Cam from Culinary Adventures with Camilla said: "Everyone either has a dad, is a dad, or is married to a dad (kids or pets!), right? It's his weekend. Let's share his favorite soups for June's event."
This is definitely a "stoup" - stew consistency soup. It's super thick and sticks to your ribs. Not a light brothy soup. The rice cooks in the liquid for so long that it forms this thick and sticky consistency that I find so cozy and comforting - because it definitely reminds me of childhood and is the way my dad always made this. And he made this soup, or a variation of it, frequently! This type of soup was the catch all for leftover chicken or turkey and veggies! It's hearty, easy, and has a short ingredient list. It's also a great base to play with if you want to change up the ingredients or flavor profile. If you want a looser soup, just start with extra broth or add it during cooking.
For Father's Day tomorrow I will be doing something I absolutely love - a dive! It'll be a brief one at the Georgia Aquarium in a cage in the shark exhibit, but a dive is a dive. And with sharks (behind bars)! We celebrated Father's Day early since I was going to be tied up on the actual day. Barbecue and a small backyard gathering with my dad and my family!
See all of our dad-inspired soups!
- Corn Chowder A Day in the Life on the Farm
- Dad's Chicken and Rice Soup by Making Miracles
- Healthy Lauki/Bottle Gourd Soup by Sneha's Recipe
- Simple Tomato Soup by Magical Ingredients
- The 'If-I-Have-To-Pick-A-Favorite-Soup' Clam Chowder by Culinary Adventures with Camilla
- Traditional Irish Stew by Karen's Kitchen Stories
Dad's Chicken and Rice Soup
2 cups cooked, chopped or shredded chicken
8 cups vegetable or chicken broth
1 cup rinsed white rice (uncooked)
3 medium to large carrots, peeled and diced
4 celery stalks, diced
1 chicken bouillon cube
salt and pepper to taste
- Add the chicken, broth, and rice to a soup pot and bring to a low simmer. Cover and simmer for about 30-40 minutes until rice has pretty much cooked through but there is still some extra liquid in the pot. Add in the bouillon cube and the vegetables, and simmer on low (covered) for another 40-60 minutes, keeping an eye on the liquid. It should absorb slowly into the rice until everything is very soft and tender and almost all the liquid has been absorbed. If it dissipates too quickly, feel free to add a little more liquid to the pot - or if you want the soup to be looser / brothier, feel free to add extra liquid!
- Taste and adjust the seasonings - flavor will depend on the type of broth you use. I added about 1/2 tsp salt and pepper to my final soup before serving.