Thursday, 13 March 2014

Scottish Chicken & Rice Soup

This soup reminds me of my childhood, the best thing ever was getting home from school on a cold miserable day, opening the front door to the smell of this soup bubbling away on the cooker.

We normally serve it with some crusty bread and have it as a main meal, it's also a great soup to have when you are feeling unwell.

The amounts are not really that important in this recipe they can easily be changed depending on how many you want to feed, what size of pot you are using etc

You don't have to use any chicken to start with either you can use premade chicken stock and just skip the first two steps.


1 Whole Chicken or 4 Chicken Legs/Quarters (I use a pack of 4 legs from Morissons and they cost £2.34)
3 Large Carrots
2 or 3 Onions
1/2 Cup of Long Grain Rice
Chicken Stock Cubes (I used 5 Knorr cubes because my pot is massive)
Salt and Pepper (optional)


1. Place the chicken in a large pot, cover with cold water and bring to the boil then leave cooking for roughly 1 to 1 ½ hours (until the chicken is totally cooked).

Always wash you hands thoroughly after handling raw chicken.

You can wash, peel and thinly slice the carrots and onions during this time.

2. Remove the cooked chicken from the pot and set aside.

3. Add the carrots, onions and stock cubes to the pot and allow to boil for 30/40 minutes.

4. Rinse a half cup of rice until the water runs clear then add to the pot, boil for a further 30 minutes.

5. Add in some of the cooked chicken from earlier and cook for another few minutes, season with salt and pepper to taste and then serve.


Tip: Swap the rice for noodles or pasta to turn it into chicken noodle soup!

Will you or have you attempted this recipe? what did you think?

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