This chicken and rice soup is easy to make and very comforting. In Colombia they usually serve sopa de arroz con pollo with a banana, avocado and lime on the side.
This homemade rice and chicken soup was one of my grandmother’s favorite soups. She would eat it with avocado and banana on the side. Colombians eat bananas with soups and believe it or not, it is delicious, try it! This is real comfort food.
Tips to Make this Chicken and Rice Soup
This soup is made with chicken broth, Colombian aliños, peas, carrots, potatoes, cilantro, chicken and rice. I like to use chicken legs or thighs to make this recipe for extra flavor, but you can use chicken breast if you prefer.
This chicken and rice soup recipe can be store in an airtight container and refrigerate for up to 3 days. Reheat in the microwave or on the stovetop. The broth will thicken up a lot, so you may need to ½ cup of chicken broth before heating the soup.
Rice and Chicken Soup Recipe
- 8 chicken thighs or drumsticks
- 7 cups chicken broth more if needed
- ½ cup aliños sauce
- 2 diced medium white potatoes
- ½ cup long grain white rice
- ½ cup peas
- ½ cup diced carrots
- ½ cup cilantro
In a large pot place all the ingredients except the rice and cilantro. Bring to a boil and then reduce the heat to medium-low and simmer for about 35 minutes.
Add the rice and continue simmering for about 15- 20 minutes more or until the rice is tender. Remove the chicken from the pot, remove the skin and debone it, breaking the meat into bite sized pieces, and return the meat to the soup.
Season with salt and pepper. Stir in the cilantro and serve.
* Replace cilantro for parsley if you prefer.
Calories: 2139kcalCarbohydrates: 41gProtein: 270gFat: 91gSaturated Fat: 28gPolyunsaturated Fat: 25gMonounsaturated Fat: 28gCholesterol: 962mgSodium: 1044mgPotassium: 4279mgFiber: 4gSugar: 3gVitamin A: 2989IUVitamin C: 30mgCalcium: 273mgIron: 25mg
This easy chicken and rice soup is perfect for a cold day and makes a great weeknight meal.
More Chicken Soup to try: