I'm making chicken rice soup, and I'm finished making the chicken stock, now how much rice should I add?

Question

does the rice have to be cooked or can i just add it uncooked directly in the hot soup and simmer it for a while?

Answer 1

depends on how much chicken stock you have made. I suggest adding about 1/8th of the amount of stock you have. And no it doesn't need to be cooked first if you are going to simmer it, which I recommend.

If you want some good recipe suggestions try allrecipes.com, I have gotten a lot of good recipes off that site.

Answer 2

Haven't you got a recipe? Her is a good one and will give you an idea how much rice to use.

1 chicken, 2 1/2 pounds, washed and dried
2 quarts chicken stock
2 teaspoons salt, to taste
1 medium carrot, peeled and chopped
2 leeks, cleaned and chopped
2/3 cup shortgrain rice
1 tsp parsley

Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer.
Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the parsley and reheat the soup. Serve hot.

Answer 3

Yes, you can cook the rice in the chicken broth. In fact it is the best way, because the rice is then flavored all the way through. Now, here is a good recipe which you can adapt to how you want your soup. And it will give you an idea of how much rice you will need to use. If you are not going to add vegetables then I would add 1 cup rice per quart of liquid (broth or water). Enjoy!

Chicken with Rice Soup

3 1/2-pound chicken
3 quarts water
1 large onion, chopped
3 large celery ribs, sliced crosswise
3 medium carrots, 1/4-inch slices
1 cup long-grain rice
1/3 cup packed fresh flat-leafed parsley leaves
1 teaspoon salt
Freshly ground pepper

Remove giblets from chicken and reserve for another use. Place chicken and water in a 5-quart kettle. Bring to boil, reduce heat to medium and cook for 15 minutes, skimming foam and fat off as needed. Add remaining ingredients and bring to a boil; reduce heat to medium-low and simmer soup, covered, for 45 minutes. Transfer chicken to a large bowl or plate. When cool enough to handle discard skin and bones. Coarsely shred meat and return to soup. Reheat if necessary. Serves 8 to 10.

Answer 4

Wait. Wait! How much stock did you make? Give us enough info to help you, please!

Two cups of rice to HOW MUCH STOCK? If you have a gallon of stock that would be a little too much! For one quart of stock - about half a cup should do it! Are you putting in veggies? Chicken? Cook some rice in the stock seperately and then add the amount you'd like to the soup!

Good luck!

Answer 5

What's Chicken rice soup?? Where is the dish from? :)
I'm from Singapore...n we have a very famous chicken dish called 'Hainan Chicken Rice'...it's really good....
if it's not too late..perhaps u can try this recipe...

Ingredients
1 (2-pound) chicken
1 scallion, cut into 1 inch pieces
4 slices fresh, peeled ginger
6 tbsp vegetable oil or chicken oil rendered from chicken fat
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice, washed and drained
1 tsp fine salt

Mix together for Chilli Sauce
2 to 3 tbsp freshly squeezed lime or lemon juice, 5 tbsp finely chopped fresh red chilies, 5 cloves garlic, chopped, 3 tbsp finely chopped ginger, 1 tsp fine salt, 1/2 cup boiling hot chicken soup

Method
Boil a large pot of water. Stuff the cavity of the chicken with scallion and ginger. Add chicken to boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered until just cooked through, about 40 minutes. Bathe the chicken in an ice water bath till chicken is cold to create a tender, springy texture.

** Heat oil in a rice cooker, add garlic, stir fry till fragrant.
Add uncooked rice, stir fry for two minutes, add salt and enough chicken soup to cover 1/2 inch above the top of the rice. Boil on high heat, lower heat when steam holes form, cover and steam for 30 minutes till rice is cooked.**

Chop chicken and serve with steaming hot rice and chilli sauce. Dark soya sauce is the ideal accompaniment.

By VIOLET OON

If u dun have the rest of the ingredients, perhaps u can just follow the steps for cooking the rice with the chicken soup! (the paragraph with the **)

Hope it turns out well!!

cheers!!

Answer 6

If you're cooking for 4 persons, then you use 3 cups of rice,
wash it clean, add about 6 slices of garlic and 3 slices of ginger
and put it into the rice cooker. Then add your chicken stock soup
which you have made earlier to the required level in the cooker.
Cover it with the lid and switch on to cook.
After about 20 mins, the chicken rice is ready and cooked in the
rice cooker.

Answer 7

add the rice uncooked to the boiling soup and let it simmer. how much you add is up to you...how soupy or thick do you want it? if i am cooking a big pot like you would boil pasta in, and i want a medium thin consistency, maybe two to three cups...just keep an eye on it and either add more water/stock if it is thickening too much, or let it simmer longer to reduce it down if not thick enough...or add more rice of course.

Answer 8

How much stock you got? rule of thumb, 1/4 cup of rice for each cup of liquid

Answer 9

try a cup of rice,but it needs to be cooked first and it depends on how much soup you making

Answer 10

if you're doing about 5 litres add 2 cups uncooked for a thick soup
less if thin required,needs at least 15 minutes simmered
also add corn kernels if you like them for a fuller more rounded flavour