Culinary Institute of America Recipe
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Chicken and Rice Soup

Use your leftover chicken for this satisfying soup recipe. Watch our video on how to fabricate a whole chicken with Chef Bill Briwa. Try our chicken salad and chicken broth recipes.
CIA's Chicken and Rice Soup recipe



Makes 6 Servings (1/2 gallon)

  • 2 tablespoons olive oil
  • 1 cup large dice onions
  • 1/2 cup large dice carrots
  • 1/2 cup large dice celery
  • 1 bay leaf
  • 7 cups chicken broth
  • 2 legs and 2 thighs chicken meat, reserved from making the broth
  • 2 cups brown basmati rice, cooked
  • 1 tablespoon roughly chopped parsley
  • 1/2 teaspoon salt, plus more to taste if necessary
  • Freshly ground black pepper, to taste


  1. Heat the olive oil in a medium soup pot over medium heat. Add the onions, carrots, celery, and bay leaf and sauté over medium-high heat, stirring frequently until lightly fragrant, about 5 minutes.
  2. Add the broth and bring to a simmer, stirring and scraping the bottom of the pan. Lower the heat, cover, and simmer until the vegetables are tender, 20 to 25 minutes.
  3. Add the reserved chicken leg and thigh meat from making the broth, along with the rice and the parsley, and simmer for about two minutes to combine.
  4. Adjust the seasoning with salt and pepper and serve.
 Per serving: 221 CALORIES, 14 g PROTEIN, 20 g CARBOHYDRATES, 2 g FIBER, 9 g TOTAL FAT (2 g saturated fat), 332 mg SODIUM, 35 mg CHOLESTEROL

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