One time when I went down to New Orleans to visit my parents, my dad made this epic beef and veggie soup. His was really simple – basically everything thrown in the pot and boiled/cooked down. It was brothy and tasty and I craved it …
Chicken Soup with Rice is the ultimate comfort food – for adults AND babies! This recipe is creamy and full of healthy foods, great for us and for littles. We also read the book Chicken Soup with Rice to Arden on a very regular basis, so this recipe is extra special to us!
See the instagram post here
Comfort food for all ages!
We’ve all been sick this week (not covid, thankfully!) and all I wanted was a bowl of comfort soup. We weren’t in the mood for classic chicken noodle soup, so I decided to go a different direction and simultaneously pay homage to Arden’s very book. Thus, this chicken soup with rice recipe was created for all of us.
Here’s another great soup recipe from Solid Starts.
What you’ll need for Chicken Soup with Rice for the family
- Large dutch oven or stove top pot
- Cutting board to chop your veggies
- An immersion blender or high powdered blender
- A separate pot to cook your rice
- Olive oil
- Chicken thighs or breasts
- Small onion, diced
- Carrots, diced
- Celery stalks, diced
- Garlic cloves, minced
- Fresh ginger, minced
- All purpose flour
- Chicken broth or stock
- Italian seasoning
- Heavy cream
- Kosher salt
How to make this soup
Dice the veggies and mince the garlic and ginger. Set aside. Measure out the rest of the ingredients (measurements in recipe card below).
Heat the pot or dutch oven to medium heat and add in the olive oil.
Brown the chicken on all sides (it does not need to be cooked through) and then remove and set aside.
Saute the veggies and garlic until soft – about 5 minutes or so. Sprinkle the flour over the top of the vegetables and stir well.
Slowly add in the broth, stirring well to incorporate the flour and veggies. Add the chicken back in and add the Italian seasoning. Bring to a low boil and then reduce to a simmer and let the chicken cook through – about 30 minutes. Remove and shred and add back in.
While the chicken is cooking in the soup, cook your rice.
Remove baby’s portion and set aside.
Add in the salt and heavy cream and stir well. Adjust salt as needed.
Serve with rice and enjoy!
To save for later: cool soup entirely and store in an airtight container in the fridge for up to 4 days. Store rice separate from the soup.
Other Great Soup Options:
Chicken Soup with Rice
- 1 tbsp olive oil
- 1.5 pounds chicken thighs or breasts 1-2 pounds works
- 1 cup sweet onion, diced about 1 onion
- 1 cup carrots, diced about 2-3 medium carrots
- 1 cup celery, diced about 3 stalks
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp all purpose flour
- 4 cups chicken broth or stock
- 1 tbsp italian seasoning
- 1/2 cup heavy cream
- kosher salt to taste
- 1 cup uncooked rice
- Dice the veggies and mince the garlic and ginger. Set aside. Measure out the rest of the ingredients (measurements in recipe card below).
- Heat the pot or dutch oven to medium heat and add in the olive oil. Brown the chicken on all sides (it does not need to be cooked through) and then remove and set aside.
- Saute the veggies and garlic until soft – about 5 minutes or so. Sprinkle the flour over the top of the vegetables and stir well.
- Slowly add in the broth, stirring well to incorporate the flour and veggies. Add the chicken back in and add the Italian seasoning.
- Bring to a low boil and then reduce to a simmer and let the chicken cook through – about 30 minutes. Remove and shred and add back in.
- Remove baby's portion and set aside. Blend it with rice for a puree
- Add in the salt and heavy cream to the adult version and stir well. Adjust salt as needed.
- Serve with rice and hot sauce if desired and enjoy!
Traditional versus Low-FODMAP
Being from New Orleans, I knew I needed to have a traditional chicken and sausage gumbo on my blog. If you’ve been following for a while, you’ll know I used to follow a low-FODMAP diet. Gumbo is one of my favorite things but it usually includes garlic, onion, and wheat flour – three big no nos on the fodmap list. I made a low-FODMAP version of gumbo but here is a full scale traditional version!
What is Gumbo?
Gumbo is a south Louisiana food that originates in West Africa! Gumbo comes from the African word “ki ngombo” which means okra – the vegetable often used in gumbo for thickening. Personally, I don’t like okra in my gumbo. You’ll find both sides of this opinion in Louisiana. This recipe does not include okra.
Gumbo is NOT gumbo without a roux! A roux is an equal combo of fat and flour – there are different kinds of roux for different kinds of dishes. In traditional chicken and sausage gumbo, we’ll always use a neutral oil (like vegetable or avocado) and all purpose flour. We cook this down, stirring frequently, for a while, sometimes up to an hour, until it’s a dark chocolatey color.
I also like making my own stock using the chicken carcass and some extra vegetables. This will really bring the most in depth and delicious flavor to your gumbo, in my opinion!
What You’ll Need
For the Stock:
- Large stock pot
- Picked rotisserie chicken carcass
- Stock vegetables like onions, celery, garlic, carrots, etc.
For the Roux:
- All purpose flour
- Neutral oil (vegetable, canola, avocado)
- Bamboo flat spoon like this one
- Large dutch oven or pot
For the Gumbo:
- The “trinity” vegetables: onion, celery, bell peppers
- Picked rotisserie chicken meat
- Pound of andouille sausage
- Spices like bay leaves, cajun spice (Tony’s or Slap Ya Mama’s), cayenne, salt, pepper
- Worcestshire sauce
- Hot sauce
- Cooked rice, separately
See the recipe card below for detailed step by step and measurements!
Traditional Chicken and Sausage Gumbo
- 8-10 cups water
- 1 picked chicken carcass
- 2 stalks celery
- 1/2 onion
- 2 carrots
- any other stock veggies you'd like to add
- 2 tbsp kosher salt
- 1 cup neutral oil
- 1 cup all purpose flour
- 1 cup green bell pepper diced
- 1 cup sweet onion diced
- 1 cup celery diced
- 2-3 cloves garlic minced
- 1 rotisserie chicken, picked
- 1 pound andouille sausage sliced and browned
- 8-10 cups stock
- 2-4 tbsp hot sauce
- 2-4 tbsp worcestshire sauce
- 2-3 bay leaves
- salt, pepper, cajun seasoning, cayenne
- Before you start, make sure to chop your veggies, pick your rotisserie chicken, and brown the sausage. Mise en place is crucial in easy gumbo making.
Make The Stock
- Add the carcass, water, vegetables, and salt to a large pot and bring to a boil. Reduce to simmer and allow to simmer for many hours. All day is best!
- Strain the stock before you start your roux and set aside, keeping it warm.
Make The Roux
- Heat the oil to medium heat in a large dutch oven or pot.
- Add in the flour and whisk constantly.
- Continue to whisk/stir with the spoon until it turns a nice dark chocolatey brown, reducing the heat a little bit every 5-10 minutes until you're working on low heat. This may take up to an hour. I generally cook my roux for 40 minutes or so.
- Never stop moving the roux. Get comfortable over that stove! If the roux burns at all, you'll need to start over. Burnt roux = bad gumbo!
Putting Together the Gumbo!
- Once the roux is browned to your liking and on low heat, carefully add in the chopped vegetables and stir well. Allow them to cook down in the roux and soften for 5 minutes or so. Add a little salt at this stage.
- 1-2 ladles at a time, add in the stock, fully stirring between ladles. Really incorporate the roux and stock together.
- Add in the picked chicken and browned andouille
- Stir in the seasonings, hot sauce and worcestshire, and bay leaves. Measure with your heart. Taste as you go.
- Allow to simmer for at least an hour, if not more!
- Serve over rice and enjoy.
Another pantry staple meal! I had never made homemade gnocchi and I’m amazed it’s so simple. I followed @pastasocialclub recipe on their website and ate it with this tomato soup I made up on the fly. Gnocchi is made with very minimal ingredients that you …
STOVE TOP, INSTANT POT, AND SLOW COOKER Servings: 6-8 Ingredients: -1 can black beans-1 can Rotel (tomatoes & green chilis)-1 can enchilada sauce -1 cup corn (frozen or fresh)-1 cup bell pepper, diced-2 cups chicken stock, bone broth, or just water-2 chicken breasts-1 tsp cumin-1 …
Servings: about 8
Who doesn’t like chicken noodle soup when they are sick? I always know I am coming down with something if I start craving it. Sometimes I keep this soup stocked in the freezer so I can have it at the ready if I feel a cold coming.
-2 red bell peppers, diced (OR 1 cup sweet onion, diced, if not low-FODMAP)
-1 cup (about 3 large) carrots, diced
-1 cup (about 4 stalks) celery, diced
-1 inch fresh ginger, minced
-1 tbsp avocado oil
-4 cups chicken or vegetable stock (omit if low-FODMAP or use homemade!)
-4 cups water
-2 cups of noodles of choice, uncooked (gluten free works too)
-3-4 cups shredded cooked chicken (I use rotisserie)*
-2 bay leaves
-Salt and pepper
-1 tsp dried herbs like oregano, thyme, or parsley
-Optional: kale or spinach
*You can use uncooked chicken – but if you do, bring the liquid to a boil and add in the raw chicken before you add the noodles. Cook on a boil for 15-20 minutes, or until the chicken is cooked through and 165 degrees F. Remove, shred, and add back to the soup.
1. Add avocado oil to a large pot and saute the bell peppers (or onion), carrots, and celery on medium-high heat for 4-5 minutes, or until soft and translucent.
2. Add in the stock and/or water and bring to a low boil. Add in the noodles. Once they are cooked (usually 8-10 minutes) add the chicken and the seasonings in.
3. Reduce heat to low and simmer for 30-40 minutes, allowing the flavors to come together.
Classic Chicken Noodle Soup
- 2 red bell peppers diced
- 1 cup carrots diced
- 1 cup celery diced
- 1 inch fresh ginger minced
- 1 tbsp avocado or olive oil
- 4 cups chicken or vegetable stock
- 4 cups water
- 2 cups noodles of choice uncooked
- 3-4 cups shredded chicken see note
- 2 bay leaves
- salt and pepper
- 1 tsp dried herbs such as thyme, oregano, parsley
- kale and spinach optional
- Add avocado oil to a large pot and saute the bell peppers (or onion), carrots, and celery on medium-high heat for 4-5 minutes, or until soft and translucent.
- Add in the stock and/or water and bring to a low boil. Add in the noodles. Once they are cooked (usually 8-10 minutes) add the chicken and the seasonings in.
- Reduce heat to low and simmer for 30-40 minutes, allowing the flavors to come together.