When the weather turns chilly or you are simply craving a bowl of pure, nostalgic comfort, nothing hits the spot quite like a homemade Martha Stewart Chicken Soup Rice Recipe. Inspired by the timeless culinary techniques of Martha Stewart, this recipe goes beyond opening a store-bought carton of broth. We are building flavor from the ground up, using bone-in chicken and fresh aromatics to create a deeply rich, golden, and healing broth that will make your kitchen smell incredible.
Instead of heavy noodles that can turn mushy, this version uses tender, perfectly cooked long-grain white rice, making it naturally gluten-free and beautifully light yet filling. It is the ultimate restorative meal that looks gorgeous in the bowl and tastes like a warm hug.
Try More Soups Recipes:
- Martha Stewart Chicken Noodle Soup Recipe
- Martha Stewart Mushroom Soup Recipe
- Martha Stewart 15 Minute Lentil Soup Recipe
Why You Will Love This Martha Stewart Chicken Soup Rice Recipe:
- Incredible Depth of Flavor: By making the broth from scratch using a whole chicken and root vegetables, you unlock a rich, velvety texture and savory depth that simply cannot be found in a can.
- Naturally Gluten-Free: Swapping out traditional egg noodles for long-grain white rice means anyone with gluten sensitivities can enjoy a hearty, comforting bowl without worry.
- The Ultimate Make-Ahead Meal: The flavors of the broth actually intensify and deepen as they sit in the fridge, making this soup taste even better on the second or third day.
- Economic and Yields Extra Meat: Boiling a whole chicken provides enough rich meat for a massive pot of soup, and you will often have leftover shredded chicken perfect for lunch wraps or chicken salad the next day.
Martha Stewart Chicken Soup Rice Ingredients
For the Broth & Soup:
- 1 whole chicken (about 3.5 to 4 lbs), cut into pieces (or bone-in, skin-on chicken parts)
- 10 cups cold water (or enough to cover the chicken)
- 1 large yellow onion, halved (skin left on for color)
- 4 medium carrots, peeled and sliced into rounds
- 3 celery stalks, sliced
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 tbsp kosher salt, plus more to taste
- Fresh parsley or dill, finely chopped (for garnish)
- Fresh lemon wedges (for serving)
For the Rice:
- 1 cup long-grain white rice, rinsed well
- 2 cups water
- Pinch of salt
How To Make Martha Stewart Chicken Soup Rice
- Start the Broth: Place the chicken pieces, halved onion, fresh thyme, bay leaf, whole peppercorns, and kosher salt into a large stockpot. Pour in the cold water until the chicken is submerged.
- Simmer: Bring the pot to a boil over medium-high heat. As soon as it boils, reduce the heat to a gentle simmer. Skim off any white foam or impurities that rise to the top. Simmer partially covered for about 45–60 minutes, or until the chicken is completely cooked through and tender.
- Cook the Rice: While the soup is simmering, cook the rinsed white rice in a separate small pot with 2 cups of water and a pinch of salt according to the package directions. Fluff with a fork and set aside.
- Shred the Chicken: Carefully remove the cooked chicken from the pot and transfer it to a cutting board to cool. Strain the entire pot of broth through a fine-mesh sieve into a clean pot, discarding the boiled onion, herbs, and peppercorns.
- Cook the Vegetables: Return the clear broth to the stove over medium heat. Add the sliced carrots and celery. Simmer for 15-20 minutes until the vegetables are tender.
- Finish the Soup: Once the chicken is cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces. Add the shredded chicken back into the hot broth. Taste and adjust seasoning with additional salt and freshly cracked black pepper.
- Serve: Place a scoop of cooked white rice into the bottom of each serving bowl. Ladle the hot chicken and vegetable soup over the rice. Garnish with a squeeze of fresh lemon juice and chopped fresh parsley or dill.
Expert Tips
- Do Not Boil Your Rice in the Main Pot: If you plan on having leftovers, cook your rice separately and add a scoop to each individual bowl before pouring the hot soup over it. Rice acts like a sponge; if left in the main pot of soup in the fridge, it will soak up all your precious broth overnight and turn to mush.
- Leave the Onion Skin On: For a gorgeous, deep golden hue to your broth, wash your onion thoroughly, chop it in half, and leave the yellow skin on while the broth simmers.
- Rinse Your Rice: Always rinse your white rice under cold water until the water runs clear before cooking it. This removes excess surface starch, preventing your beautiful, clear broth from becoming cloudy and gummy.
- The Bright Finish: A squeeze of fresh lemon juice and a handful of freshly chopped dill or parsley right before serving completely awakens the long-simmered flavors and makes the soup taste incredibly vibrant.
What to Serve With Chicken Soup with Rice?
This soup is hearty enough to be the star of the show, but it pairs beautifully with:
- A thick slice of crusty artisan sourdough bread or warm dinner rolls for dipping.
- A crisp, peppery arugula salad with a bright lemon vinaigrette to cut through the richness of the broth.
- Classic buttery saltine crackers or oyster crackers for that perfect nostalgic crunch.
How to Store and Reheat Leftovers Chicken Soup Rice?
How to Store: As mentioned in the tips, store the cooked rice and the chicken soup in separate airtight containers in the refrigerator. They will stay fresh for up to 4–5 days.
How to Reheat: Warm the soup on the stovetop over medium heat until gently simmering. Place your cold rice in a bowl, and ladle the piping hot soup directly over the top to instantly warm the rice without overcooking it.
Can You Freeze It? Absolutely! The chicken soup base (without the rice) freezes beautifully for up to 3 months. When ready to eat, thaw the soup overnight in the fridge, reheat it, and make a fresh batch of rice to serve with it.
Frequently Asked Questions (FAQs)
Do I have to use a whole chicken? While a whole chicken gives you the best balance of light and dark meat, you can easily substitute 3 to 4 pounds of bone-in, skin-on chicken thighs or breasts. The bones and skin are strictly necessary for developing that gelatin-rich, healing broth.
Can I use brown rice instead of white? Yes. Brown rice, wild rice, or even quinoa are excellent, healthy substitutions. Just keep in mind that brown and wild rice take significantly longer to cook than standard white rice.
How do I easily remove the fat from the top of the soup? The easiest method is to chill the strained broth in the refrigerator overnight. The fat will solidify into a hard white layer on top, making it incredibly easy to just lift off with a spoon the next morning before you finish making the soup.
What kind of pot is best for this recipe? A large, heavy-bottomed Dutch oven or an 8-to-10 quart stockpot is ideal. It provides plenty of room for the chicken, water, and vegetables to circulate.
More Soups Recipes:
- Martha Stewart French Mushroom Soup Recipe
- Martha Stewart Vegetable Soup Recipe
- Martha Stewart Butternut Squash Soup Recipe
Martha Stewart Chicken Soup Rice Nutrition Facts (Estimated per serving)
- Calories: 310 kcal
- Protein: 28g
- Carbohydrates: 26g
- Fiber: 2g
- Fat: 9g
- Sodium: 850mg
Martha Stewart Chicken Soup Rice Recipe
Description
When the weather turns chilly or you are simply craving a bowl of pure, nostalgic comfort, nothing hits the spot quite like a homemade Martha Stewart Chicken Soup Rice Recipe. Inspired by the timeless culinary techniques of Martha Stewart, this recipe goes beyond opening a store-bought carton of broth. We are building flavor from the ground up, using bone-in chicken and fresh aromatics to create a deeply rich, golden, and healing broth that will make your kitchen smell incredible.
Ingredients
For the Broth & Soup:
For the Rice:
Instructions
- Start the Broth: Place the chicken pieces, halved onion, fresh thyme, bay leaf, whole peppercorns, and kosher salt into a large stockpot. Pour in the cold water until the chicken is submerged.
- Simmer: Bring the pot to a boil over medium-high heat. As soon as it boils, reduce the heat to a gentle simmer. Skim off any white foam or impurities that rise to the top. Simmer partially covered for about 45–60 minutes, or until the chicken is completely cooked through and tender.
- Cook the Rice: While the soup is simmering, cook the rinsed white rice in a separate small pot with 2 cups of water and a pinch of salt according to the package directions. Fluff with a fork and set aside.
- Shred the Chicken: Carefully remove the cooked chicken from the pot and transfer it to a cutting board to cool. Strain the entire pot of broth through a fine-mesh sieve into a clean pot, discarding the boiled onion, herbs, and peppercorns.
- Cook the Vegetables: Return the clear broth to the stove over medium heat. Add the sliced carrots and celery. Simmer for 15-20 minutes until the vegetables are tender.
- Finish the Soup: Once the chicken is cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces. Add the shredded chicken back into the hot broth. Taste and adjust seasoning with additional salt and freshly cracked black pepper.
- Serve: Place a scoop of cooked white rice into the bottom of each serving bowl. Ladle the hot chicken and vegetable soup over the rice. Garnish with a squeeze of fresh lemon juice and chopped fresh parsley or dill.
Notes
- Do Not Boil Your Rice in the Main Pot: If you plan on having leftovers, cook your rice separately and add a scoop to each individual bowl before pouring the hot soup over it. Rice acts like a sponge; if left in the main pot of soup in the fridge, it will soak up all your precious broth overnight and turn to mush.
Leave the Onion Skin On: For a gorgeous, deep golden hue to your broth, wash your onion thoroughly, chop it in half, and leave the yellow skin on while the broth simmers.
Rinse Your Rice: Always rinse your white rice under cold water until the water runs clear before cooking it. This removes excess surface starch, preventing your beautiful, clear broth from becoming cloudy and gummy.
The Bright Finish: A squeeze of fresh lemon juice and a handful of freshly chopped dill or parsley right before serving completely awakens the long-simmered flavors and makes the soup taste incredibly vibrant.