Chicken And Rice Soup With Celery Tops
A hearty chicken and rice soup with fresh vegetable flavors, perfect for comforting meals and family gatherings, highlighting tender chicken, rice, and vibrant vegetables.
Ingredients
Instructions
- Simmer the whole fryer chicken in 4 1/2 cups of water for 1 hour.
- Remove the chicken from the broth and set aside to cool slightly.
- Strain the broth and return it to the pot.
- Add chopped vegetables: onion, celery tops, potatoes, green pepper, carrots, and canned tomatoes to the broth.
- Add salt, pepper, and bouillon cubes if desired.
- Chop the cooked chicken into pieces and return to the pot.
- Simmer the soup for an additional 30 minutes.
- Add uncooked rice and cook until tender. Adjust water if necessary.
Tips & Substitutions
For a richer flavor, consider adding herbs like thyme or rosemary while simmering the chicken. If you prefer a lighter soup, use skinless chicken. You can substitute brown rice for white rice for a nuttier taste and added nutrition. To save time, use rotisserie chicken instead of a fryer chicken. Adjust the amount of salt based on the saltiness of your canned tomatoes.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs for a pop of color and flavor. It pairs well with crusty bread or a side salad for a complete meal. Consider serving it alongside a simple dish like Sausage Rice Casserole for a hearty dinner. For a comforting lunch, enjoy it with a grilled cheese sandwich.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of water if it has thickened. You can also freeze the soup for up to 3 months; just remember to leave out the rice if you plan to freeze it, as it can become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Rice Soup With Celery Tops contains roughly 884 calories, with 26g protein, 176g carbohydrates, and 11g fat. It is an excellent source of vitamin C (93% of the Daily Value), vitamin A (87% of the Daily Value), and iron (83% of the Daily Value). Note that it is relatively high in sodium, at 2931mg per serving (127% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead and tastes even better the next day as the flavors meld. Just store it in the refrigerator once cooled and reheat when ready to serve. If making it in advance, consider adding the rice only when reheating to keep it from becoming too soft.
What can I use instead of fryer chicken?
You can use bone-in, skin-on chicken thighs or breasts for a similar flavor. Alternatively, rotisserie chicken works well for a quicker option. Just add it at the end of cooking to warm it through, as it’s already cooked. For a vegetarian version, consider using vegetable broth and omitting the chicken altogether.
Can I add other vegetables to the soup?
Yes, feel free to customize the soup with your favorite vegetables! Peas, corn, or green beans can be great additions. Just remember to adjust the cooking time slightly for denser vegetables like carrots to ensure everything is tender by the end of cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).