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Chicken & Rice Soup tip?

I just made my first Chicken and Rice soup. It tastes great but the rice fell apart--did not stay whole. I used my favorite long grain, Mathama. Any suggestions on what kind to use so it will stay whole?

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  1. Congratulations on your 1st chicken and rice soup!

    Few questions:

    How long did you cook the rice?

    Were you cooking it in the soup broth? If so, was it cooking at a simmer or a boil?

    You might not have to get a special kind of rice to make the soup of your dreams....

    1. Use wild rice. Yes, I know wild rice isn't technically a rice per se, but it's extra long cooking time makes it perfect for soups.

      1. Use leftover plain white rice - tossed in at the end.

        1. Rice won't stand up to long cooking. Well, it will, but it turns to porridge. Delicious, but presumably not what you're shooting for.

          As Sam says, you can use leftover rice and put it in just to heat it through. But I prefer the flavor of the soup to be infused into the grains. For that, add the rice 15 minutes before you turn the heat off. Let the soup stand for at least half an hour, then serve.

          1. I agree with the other folks, plus if you didn't try it, try stirring in some greens -spinach, collards, kale or chard - during the last few minutes. It wilts and turns a beautiful green and tastes great. It'll darken up in the leftovers but still tastes great. We like a hint of chili powder and/or cumin in it too sometimes as a change of pace.

            1. It looks like you're a fan of long-grain rice. A suggestion if you're willing to change rice:

              When I make chicken and rice soup, I basically cook some chicken meat and shredded vegetable "garni" in rich chicken stock which I season liberally with salt and plenty of black (or white) pepper. I add cooked, short-grain "sticky" Asian rice. Bring to a boil and serve at once.

              9 Replies
              1. re: shaogo

                Go look up Gourmet's chicken and rice soup on Epicurious. It uses brown rice for that very reason and it is SO good. I like to add a box of wild rice as well.

                1. re: Becca Porter

                  Aww, sorry Becca. I don't much care for brown rice (but then, color me an un-healthy traditionalist: I don't care for whole-wheat bread nor whole-wheat pasta, either).

                  1. re: shaogo

                    No, I swear, by the time this soup cooks over an hour in broth it has the texture of perfectly cooked white rice. My husband abhors brown rice as well and he loves this soup.

                    I am serious, you should try it once.

                2. re: shaogo

                  I really like the "sticky rice" idea. We're heading back from the tropics and I'm really in the mood for this kind of food.

                  1. re: c oliver

                    I always cook the rice separately for chicken and rice soup. I either cook it in homemade or boxed chicken stock so it picks up the flavor of the chicken and then add it when the soup is finished. My husband likes a lot of rice, it's more like a bowl of rice with some soup ladled over. But I find this works well.

                    1. re: worktime

                      I see what I did wrong now. Broth and rice seperate. I remembered today how I got the soup served at Carnegie Deli. They brought a bowl with rice in in and poured the broth over it. Thanks gang!

                      1. re: randyjl

                        My mum makes an amazing chicken soup with rice in it. It's a Greek version with egg and lemon added at the end. She uses pudding rice - all the Greek recipes do - and adds it in for the last 15 minutes of cooking.

                          1. re: c oliver

                            Yes avgolemono. Good in fish soup too.