Chicken Broth, Chicken & Rice Soup

by Feb 18, 2014


Your own homemade broth has so much more going for it than what you can buy in those boxes and cans.  I know it isn’t always practical, but when you do have time to set a pot to simmer for a couple hours, treat yourself and do it.  Making your own stock is also a great way to use those chicken bones and other pieces you hopefully save and pop in a freezer bag.


To make Chicken & Rice Soup:  Add a fresh carrot or two (cut into rounds) to your broth, simmer until they’re almost tender, then add cooked rice, some shredded cooked chicken, and salt and pepper.


Chicken Broth


  • 4 - 6 cups (approx.) chicken bones, necks, this-and-that tidbits, raw or cooked (just no liver!)
  • 1 onion, peeled & halved (or a leek if you have it)
  • 2 carrots, peeled and quartered
  • 2 celery stalks, quartered
  • 8 black peppercorns
  • 1 teaspoon sea salt
  • optional but nice, any of all: thyme branch or 2, a few parsley sprigs, 1 bay leaf


  1. Put all ingredients in a heavy stockpot and add cool water to cover by a couple inches.
  2. Bring to boil on stovetop, reduce heat to maintain a gentle simmer and cook for 60 - 90 minutes.
  3. Strain and discard the solids. Cool broth and pop in the refrigerator for a few days or freeze.

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