Name: Dutch oven chicken and rice soup
Prep time: 5 min
Cook time: 20 min
Ingredients: 4 chicken legs; 1 carrot; 4 celery stalks; 4 garlic cloves; 1 onion; 1 bunch cilantro or parsley; 1/2 tbsp salt; 1 tbsp chicken bouillon; 1/2 cup heavy cream; 1 cup spinach

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This simple Dutch oven chicken and rice soup recipe combines tender chicken legs with fresh vegetables, fragrant herbs, and a velvety cream base to create a satisfying and nourishing soup.

Perfect for chilly evenings or as a comforting meal anytime, this dish will leave your taste satisfied and your body nourished. Just like this chili recipe.

The best rice for soups

For fluffy rice in your soup, use Long-grain rice, such as Basmati or Jasmine. They remain fluffy and separate even when cooked in liquid, adding a nice texture to the soup.

However, if you want a creamier soup, use Arborio rice. This rice is commonly used in risotto or chowder. Its high content of starch helps thicken the soup and creates a creamy texture.

For and healthier option, you can use Wild Rice. While technically not rice (it’s a grain), wild rice is often used in soups for its unique flavour and texture. It has a slightly earthy taste and provides a pleasant chewiness to the soup.

For today’s recipe, I use basmati rice. I still got a creamy soup. You’ll see how.

Ingredients for Dutch oven chicken and rice soup

This is a perfect recipe for when you are in a rush and need to make something really quick.

But it is also packed with nutrients, so it is the perfect recipe for colds.

These ingredients come together to create a balanced and nourishing soup. Vegetables provide a variety of vitamins and minerals.

While the chicken adds protein, and the rice offers a comforting element.

Here are the ingredients:

Carrots: Carrots are root vegetables that add a subtle sweetness and vibrant colour to the soup. They are rich in beta-carotene, which converts to vitamin A in the body. It contributes to good vision and immune health. Carrots also provide a satisfying texture.

Celery: Celery is a crunchy vegetable with a mild, refreshing flavour. It adds a pleasant herbal note to the soup and provides texture. Celery is also low in calories and a good source of fibre, vitamins, and minerals.

Onion: Onions are a staple ingredient in many soups, as they add depth and flavour. They can be sweet or savoury. Onions contain antioxidants and have anti-inflammatory properties. They become soft and add a savoury, aromatic quality to the soup when cooked.

Chicken: Chicken is a versatile and widely used protein in cooking. Chicken legs provide tender and juicy meat when simmered. They are an excellent protein source and rich in essential nutrients like vitamins B6 and B12. They also bring minerals such as zinc and iron.

Rice: Rice absorbs the flavours of the soup and adds a comforting texture. Long-grain rice, like the one used in this recipe, remains fluffy and separate when cooked. Rice provides carbohydrates for energy and is naturally gluten-free.

Spinach adds vibrant green colour to this chicken and rice soup, making it visually appealing. It provides a mild, earthy flavour that complements other ingredients without overpowering them. Nutritionally, spinach is rich in vitamins, minerals, and antioxidants, making it a healthy addition.

How to make chicken and rice soup

Cut the carrot, onion, and celery into small cubes. And dice the garlic.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables start to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Then add the bone-in chicken legs and saute them with the vegetables for a couple of minutes.
Pour in the chicken broth and bring the mixture to a boil. I create my chicken broth with chicken bouillon. You can do the same. Add water instead of chicken broth, and add then the chicken powder.
Stir in the rice, cilantro, salt, and pepper. Reduce the heat to low, cover the pot, and let it simmer for about 35 minutes until the rice is cooked and tender.
Taste the soup once the rice has cooked and adjust the seasonings if needed.
Add the heavy cream and stir.
Scoop the soup into bowls and garnish with fresh chopped cilantro or parsley.
Serve the chicken and rice soup hot, and enjoy

Dipping ideas for your Dutch oven chicken and rice soup

You most likely have some favourite dipping options for your soups. But here are some ideas that could be handy and delicious.

Breadsticks: Serve some freshly baked or store-bought breadsticks alongside the soup. Their crisp exterior and soft interior make them perfect for dipping into rich chicken and rice soup.

Garlic Bread: Prepare some garlic bread by spreading butter or garlic butter on slices of French bread or baguette. Toast or bake until golden and serve alongside the rice soup for a flavorful and indulgent dipping option.

Cheese Crisps: Make cheese crisps by placing small mounds of grated cheese (such as Parmesan or cheddar) on a baking sheet and baking until melted and golden. Once cooled, these crispy cheese discs can be dipped into the Dutch oven chicken and rice soup for a cheesy and crunchy treat.

Crackers: Classic saltine crackers or any favourite crackers can be broken into smaller pieces and used for dipping. They add a pleasant crunch to each spoonful of soup.

Pita Bread: Cut pita bread into wedges or strips, lightly toast or warm them, and use them as dippers. Pita bread has a nice chewiness and can be a great accompaniment to soak up the flavours of the soup.

Tortilla Strips: If you want to add a Tex-Mex twist to your chicken and rice soup, try baking or frying tortilla strips until crispy. Sprinkle them with some salt and spices for added flavour, and use them as a crunchy dipper.

Tips and substitutes

This Dutch oven chicken and rice soup lend itself well to modifications. There are a lot of ingredients you can change and still get a perfect home make chicken and rice soup.

For rice, you can use cooked rice. Just make sure to incorporate it towards the end of the cooking process.

Reduce the cooking time from 30 minutes to 15 to 20 minutes. That’s how long it will take the chicken to be ready.

When the chicken is ready, add the cooked rice and wait 5 to 10 minutes until it has absorbed the flavours.

Substitute the chicken legs. Use a different chicken cut, like chicken thighs. You can also use leftover chicken. That is also perfectly fine. Your soup will still be delicious.

Add more veggies and increase the nutritious value.

Dutch oven chicken and rice soup

This simple Dutch oven chicken and rice soup recipe combines tender chicken legs with fresh vegetables, fragrant herbs, and a velvety cream base to create a satisfying and nourishing soup.

Perfect for chilly evenings or as a comforting meal anytime, this dish will leave your taste satisfied and your body nourished.

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Prep Time 5

Cook Time 20

Course Soup

Cuisine American, Cuban

Servings 4

Calories 356 kcal

Equipment

1 Dutch Oven

Ingredients

4 chicken legs
1 carrot
4 celery stalks
4 garlic cloves
1 onion
1 bunch cilantro or parsley
1/2 tbsp salt
1 tbsp chicken bouillon
1/2 cup heavy cream
1 cup spinach

Instructions

Cut the carrot, onion, and celery into small cubes. And dice the garlic.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables start to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Then add the bone-in chicken legs and saute them with the vegetables for a couple of minutes.
Pour in the chicken broth and bring the mixture to a boil. I create my chicken broth with chicken bouillon. You can do the same. Add 4 cups of water instead of chicken broth, and add then the chicken powder.
Stir in the rice, cilantro, salt, and pepper. Reduce the heat to low, cover the pot, and let it simmer for about 35 minutes until the rice is cooked and tender.
Taste the soup once the rice has cooked and adjust the seasonings if needed.
Add the heavy cream and stir
Scoop the soup into bowls and garnish with fresh chopped cilantro or parsley
Serve the chicken and rice soup hot, and enjoy

Video

Notes

Nutrition Facts
Servings: 4
Amount per serving
Calories	356
% Daily Value*
Total Fat 16.5g	21%
Saturated Fat 6.5g	32%
Cholesterol 151mg	50%
Sodium 1057mg	46%
Total Carbohydrate 6.3g	2%
Dietary Fiber 1.5g	5%
Total Sugars 2.3g
Protein 43.5g
Vitamin D 8mcg	39%
Calcium 63mg	5%
Iron 2mg	12%
Potassium 554mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Keyword dutch oven chicken and rice soup