Chicken & Rice Soup Recipe

Cook Time: 1.5 hours
Servings: 6-8


4 quarts of water
1 or 2 chicken breasts, or chicken thighs
1 stock of celery
1 carrot
1 onion
2 table spoons of salt
1 cup of rice
1 potato
3 teaspoons of collagen
3 teaspoons of gelatin
2 cups of cold water for collagen mixture
Some dill for garnish

The chicken and rice soup is very popular in our house. As a child I didn’t like this soup, just like mist kids but as you grow up, you start liking foods that used to be grown-up foods.

This recipe is how I make it now. I like to add gelatin and collagen to it to give it more nutritious value. When this soul is cooled down it becomes like gelatinized so we say, “Can I please have a slice of soup?”

To start making this soup, begin with a large pot filled with water about 2/3 of the way full, about 4 quarts. I then put a piece of chicken into it. If I have a chicken breast or chicken thighs. 1 or 2 pieces is enough, unless you like more meat in your soup, then add more.

Boil the chicken for about 20 minutes until you see gross foam floating on the top. Use a spoon to scoop the foam out and throw it away.

Chicken & Rice soup - chicken breast

I then chop a stock of celery, an onion and a carrot into pieces that are about the same size.

Chicken & Rice soup - Ingredients

Toss the veggies into the chicken broth and add 2 table spoons of salt to taste and cook on medium heat.

After about 20 minutes, pull the chicken out of the broth because it will start getting tough if you cook it too long. I then shred or cube the chicken and let it sit out in a bowl until the very end.

Continue to cook the stock for about an hour on medium-low heat.

Chicken & Rice soup - stock

Cut up a potato into cubes and add it and 1 cup of rice into the stock.

Chicken & Rice soup - rice & potatoes

Cook the soup for 20 minutes.

About 10 minutes before the cooking is done, add the chicken back into the soup.

I like to add collagen and gelatin to my soup so prepare the mixture about the same time you add the rice and potato to the soup.

To prepare the mixture, take 2 cups of cold water and add 3 teaspoons of collagen slowly into the water and let it sink a little at a time so it doesn’t build up on top. Then do the same with gelatin, but it won’t sink so just “powder” it on top and let it absorb. Let the mixture stand for 5 minutes for it all to absorb. Do not mix it, just let it stand there. Once it is dissolved, add the mixture to the soup about 5 minutes before the soup is done.

Chicken & Rice soup - gelatin & collagen

I like to let the soup stand after cooking for about half an hour to an hour before serving. Some fried bread is very good with this soup. I will make a recipe for the fry bread soon and will link to it from here.


Chicken & Rice soup

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