Total Time
5hrs 8mins
Prep 8 mins
Cook 5 hrs

A wonderful, from scratch, chicken and rice soup. It's lovely to make on a cool fall day or in frosty winter. I am posting it as originally written but I like brown rice in it. Don't be afraid of the cinnamon it's what makes it so different and interesting.I must admit that I do peel the onion and garlic. This can be a full meal by adding some veggies and serving with some lovely crusty bread and fresh sliced apples and cheese for dessert.

Ingredients Nutrition


  1. Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a good sized stock pot and fill with cold water to cover chicken by 3 to 4 inches, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins.
  2. Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
  3. In a bowl put rice and 1 cup of water to soak(soak brown rice for about an hour). While it is soaking skim fat off the top of broth and remove usable meat from chicken.
  4. Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
  5. Once soup has reached desired thickness heat through and serve.
Most Helpful

I was really intrigued by the clove, cinnamon and cilantro combination, and just had to try this recipe. It does take a while, but I love to have something simmering all day (when I have the time!). This soup did not disappoint. It was quite thick, almost a stew instead of a soup. I didn't measure the amount of water I used, just made sure it was 3 inches above the chicken. When I reheat, I'll add some additional chicken stock to make it thinner. I did add in the carrots and some of the celery I used to cook with the chicken to add some color. This will be great to have in the freezer for the next time I have a cold, or just need some comforting chicken soup. Thanks so much for the recipe.

breezermom January 25, 2010

I LOVE chicken soup! I always make huge potfuls and freeze. Yesterday I was ready to make more and remembered seeing this recipe. I had everything but the fresh cilantro so I used some coriander seeds along with the peppercorns, cloves and bay leaf. I put it all into a ball tea strainer. I was lucky to get celery with leaves at a eastern market (supermarkets here have the leaves cut off). After the soup was drained and cooled, I put it into the fridge for a few hours so the fat would congeal on top....easy to remove that way. Finished the recipe in early eve. This was an extremely delish soup! I used eight cups of water with 1 level tbls kosher salt. Used white rice this time but plan on using brown next time. Also might add some cumin seed to the mix.

Happy Harry #2 February 20, 2009