Joanne’s chicken soup

Chicken soup in bowl

A filling chicken soup with rice and vegetables. Great on its own or served with bread.

Serves 4, takes an hour


  • Approx. 500g chicken – a few legs, thighs, or whatever you have. Bones or boneless.
  • 3 onions, two chopped, one peeled and left whole
  • 1 or 2 garlic cloves, chopped/crushed
  • 2 carrots, chopped
  • 2 celery stalks
  • 2 knobs of butter
  • 1.5 litres water
  • 1 cup rice and 2 cups water (for cooking rice)
  • Salt, pepper for seasoning (be generous with seasoning and keep tasting to make sure it’s to your preference); and add some herbs if you like (rosemary is nice)
Soup ingredients on a chopping board

Here’s a downloadable PDF recipe card for printing.


1. Fry the two chopped onions and garlic until soft

2. Add chicken to the pan and fry until starting to brown, turning once and seasoning with salt and pepper

Chicken legs, onion and garlic in pan

3. Add the chopped veg and mix together

4. Add the water and the whole onion and set to simmer for 30-40 mins

Water pouring over vegetables and chicken
Onion being put into soup

5. Boil the rice in a separate pot, with a good pinch of salt

6. Remove chicken pieces from the soup pot and strip/shred (removing bones if not boneless chicken). Then put the shredded chicken in the soup, along with the rice. Season again well, to your taste

Chicken going back into the soup
Rice going into the soup

7. Stir together before serving

Chicken soup being served