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Chicken Soup and Two Variations

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Chicken Soup made in less than 45 minutes with two variations – Chicken Soup with Rice and Chili Chicken Soup with Beans


  • 2 litres chicken stock
  • 1 litre water
  • 1 rotisserie cooked chicken
  • 30g unsalted butter
  • 2 large onions, thinly sliced
  • 3 medium carrots, thinly sliced
  • 3 medium stalks celery, thinly sliced
  • 1 teaspoon thyme leaves
  • 2 cloves garlic, peeled and sliced
  • Salt and pepper
  • Additional ingredients – chicken soup with rice
  • 140g rice, uncooked
  • 500ml broth
  • Chopped flat leaf parsley to garnish
  • Additional ingredients – chili chicken soup with beans
  • 30g chili powder
  • 10g ground cumin
  • 1 jalapeno pepper, seeded and finely chopped
  • 800g tinned tomatoes, diced
  • 450g frozen sweet corn
  • 1 medium tin white beans, rinsed and drained
  • 1 medium tin black beans, rinsed and drained
  • Fresh cilantro and sour cream to garnish


  1. Combine stock and water in a large stockpot, cover and heat over medium heat.
  2. Add chicken skin and bones to stockpot, shred meat and set aside.
  3. Bring broth mixture to a boil, reduce heat and simmer for 20 minutes.
  4. Strain broth into large bowl, discard skin and bones.
  5. Melt butter in stockpot, add onions, carrots, celery, thyme and garlic. Saute until vegetables are soft, 10 minutes.
  6. Add strained broth and shredded chicken meat, simmer for 5 minutes, add salt and pepper to taste.

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