# Chicken and Rice Soup

A clean, broth-forward soup built on good stock — aromatic vegetables simmered until the liquid is deeply savory, finished with tender rice.

_Soup · American_

Prep: 15 min · Cook: 40 min · Total: 55 min · Yields: 4 servings

## Ingredients

- 6 cups chicken stock (homemade or low-sodium store-bought)
- 2 oz pancetta (finely diced, substitute for lean ham)
- 2 medium carrots (peeled and cut into small cubes)
- 2 celery stalks (thinly sliced)
- 1 medium yellow onion (thinly sliced)
- ½ bay leaf
- ½ tsp whole black peppercorns
- ½ cup long-grain white rice (cooked separately and kept hot)

## Instructions

1. Add the 2 oz pancetta to a large cold saucepan and set over medium heat. Cook, stirring occasionally, until the fat renders and the pancetta is lightly golden, about 4 minutes.
2. Add the 2 medium carrots, 2 celery stalks, and 1 medium yellow onion to the pan. Stir to coat in the rendered fat and cook until the onion softens slightly, about 3 minutes.
3. Pour in the 6 cups chicken stock, then add the 0.5 bay leaf and 0.5 tsp whole black peppercorns.
4. Bring the stock gradually to a boil over medium-high heat — do not rush this; a slow rise extracts more flavor from the aromatics.
5. Once boiling, reduce heat to maintain a steady simmer and cook uncovered for 30 minutes, until the broth is deeply flavored and the carrots are just tender.
6. Remove from heat and strain the soup through a fine-mesh sieve into a clean pot, pressing lightly on the solids. Discard the solids.
7. Return the strained broth to low heat. Taste and adjust salt as needed.
8. Divide the 0.5 cup hot cooked rice among warmed bowls and ladle the hot broth over the top. Serve immediately.

## Tip

> Strain the soup while the broth is still very hot — the liquid flows freely and you get a cleaner, clearer result than if you let it cool first.

Tags: comfort-food, weeknight, gluten-free, one-pan, classic

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Canonical: https://just-recipes.io/recipes/chicken-and-rice-soup
Source: https://www.gutenberg.org/ebooks/5765