How to Cook Chicken With Rice Soup

by Lucilla Madamba

This is a chicken and rice soup recipe that requires two days of preparation. The recipe came from my boyfriend's mother. But the end result is worth it!


  • ¼ Soup chicken in pieces from the butcher
  • 1 Whole onion
  • 4 Garlic gloves
  • 1 Celery stick
  • ½ Cups Leek, cut into big chunks
  • 4 Grams Parsley
  • 1 ½ Cups Rice
  • ¼ Pinches Salt for flavoring
  • 1 Bunch of mint
  • Instructions

    Step 1

    Gather ingredients: garlic gloves, celery, leek, parsley, peppercorn and salt

    Step 2

    Use old chicken for soup. Order from the butcher.

    Step 3

    Trim fat and skin as much as possible. Then wash chicken pieces with salt and white vinegar. Rinse and then wash again. Do final rinse.

    Step 4

    Rinse chicken with water and white vinegar.

    Step 5

    Add about 1.5 liters of water to pot. Add the cut leek and celery pieces, and the parsley, peppercorn, onion, pinch of salt and garlic. Bring to boil.

    Step 6

    After bringing to boil, add chicken. Cover and simmer for 2 hours. Then refrigerate for one day.

    Step 7

    After one day, uncover the pot. The chicken fat has settled at the top.

    Step 8

    Skim off the chicken fat.

    Step 9

    Then strain the broth liquid to remove the vegetables and chicken.

    Step 10

    Return the pot to the stove. Add more water if required.

    Step 11

    Set aside the chicken.

    Step 12

    Add rice to the chicken broth and set to boil.

    Step 13

    After rice has boiled, bring the heat to simmer and add chicken pieces back to the pot.

    Step 14

    Wash the mint.

    Step 15

    Add some mint and chicken pieces to the soup bowl.

    Step 16

    Then ladle the soup broth with rice into the bowl.