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Recipe in Progress: Chicken and Rice Soup

Chicken & Rice Soup

If you remember, the last time I wasn’t feeling well I picked up some chicken and rice soup at my local Chinese take-out place.  That single moment was a complete and total “I hope this works” time in my life.  I’m not much on soup.  Have never really cared for it, and didn’t think I ever really would.  I’ve been trying soups again lately, but haven’t mentioned it here on NEB.  Why haven’t I mentioned it?  For the most part, they have been colossal failures.  I just don’t think I’m a soup person.  When I tried the chicken and rice soup though, I was so very pleasantly surprised.  I really liked this stuff.  Only here and there has it given me any type of twinge.

Yesterday, I stayed home from work after having an  unpleasant asthma episode during the night.  That’s the main cause of my common sickliness during winter months: asthma that goes wonky.  Doctors always suggest soup due to its warmth and help in opening up breathing tubes.  I was just too tired and blah to go to the take-out place yesterday.  Instead, I decided to try to make it myself.  It just so happened I had ordered this dish over the weekend at my take-out place and had watched carefully as it was prepared.  It comes in this big plastic container.  I saw the employee scoop something out of a big pot and pour it into the container.  When she stepped aside, I saw it was the chicken floating in lots of broth.  Then, another employee packed rice into it from their ready to go steamed white rice that is served with other dishes.  Hmmm, that didn’t look like it would be so hard and difficult to make.  I decided to give it a whirl.  I already had some chicken defrosted for another recipe that I no longer felt like trying.  Approximately twenty mintues later, I had chicken and rice soup.  :)

The first step is to put 2 cups of rice on to cook.  Now, I didn’t take pictures of the whole process, so you’ll have to work with me a bit here.  I can’t even tell you how to cook rice.  I don’t know how.  But my rice cooker does, thank goodness.  So, 2 cups of rice in the rice cooker.  Then it was time to make the broth part of this meal.

Chicken & Rice Soup

I placed four cups of water into a pot on the stove and brought the water to a boil over a medium heat.

Chicken & Rice Soup

I placed 2 cubes of vegetable bouillon cubes into the water and once they dissolved, I placed my 4 chicken tenderloins, cut into bite-size pieces, into the water. I also added 1/2 tsp of salt and 1/4 tsp of black pepper. I lowered the heat about half way, placed a top on it all and cooked it until the rice cooker said the rice was done.

Chicken & Rice Soup

Voila, chicken and rice soup. Verdict: This was pretty darn tasty, and it taught me something. I think my problem with soup is the chicken broth. No twinges of yuckiness here. I don’t like the smell of chicken broth, nor its taste (though I love chicken, so go figure). This made with a vegetable broth base (which is all I had) made all the difference in the world to me. I wonder how other soups would taste with veggie broth instead of chicken broth. Hmmmm…..

Anyhow, it does need some more kick to it in the seasoning department. I think some garlic might be nice. Just not sure about what else.

That’s the recipe in progress. Suggestions welcome.

Be the bento everyone! :)


  1. Yvo says:

    Definitely garlic, it’s good for when you’re sick. ;) Also maybe try seasoning the chicken/marinating it for a few minutes before you cook it? I also wouldn’t cook white meat as long as it takes to make rice, but that depends on your tastes for it. (I’d also not use white meat, but I love dark meat, so.) Hmmm… maybe some diced carrots and celery to go in there too? What do you think?

    • admin says:

      Hmmm, good ideas. The chicken worked well, for me, at 20 minutes. But I think that’s totally personal taste. I like your idea of dark meat, and carrots, and celery. In fact, I like it all so much, I might just have to make another batch of soup tonight. Obsessed? Yes, I think I am.

  2. violarulz says:

    I perfer veggie broth too! I thought I was the only one, thanks for understanding :P

    When you’re sick (or just craving something a little kicky-er), try adding paper thin slices of a few cloves of garlic (it’ll be really strong, in a good way) and a inch or so of ginger root slices. Carrots (just in regular coins) are a great addition too, or little chunks of potato instead of rice?

  3. lizandrsn says:

    If you add some fresh chopped parsley just before serving it really brightens up the flavor. Garlic and ginger go well with the vege’s already mentioned. Fresh lemon juice can enhance and change the flavor, too. Or how about rosemary and fat egg noodles? Or sage — since it’s poultry?

    Sounds like I want chicken soup for dinner!

    Glad to hear you’re getting better.

  4. Sarah says:

    Mmm. I had soup this week too, of the matzoh ball variety. I second the carrots, celery, dark meat idea. I usually throw uncooked rice in right after the vegetables and let it cook in the broth. When it looks mostly puffed, I throw in the chicken, since it doesn’t need as much time. Only one pot to clean! For more flavor, garlic and onions will help, also whatever herbs you like. Rosemary is one of my favorites.

  5. Grace says:

    You made it sound so simple! I may have to try this one out this weekend. With it being so cold? This sounds like it’ll fit the bill.

  6. Emy says:

    The other way to eliminate the chicky smell is to add a couple of ginger slices or a quick dash of ginger powder and mix it with the chicken pieces to stand for 10 mins before adding them to the soup pot.

    I find that it works better. If you are strapped for time, then just put the ginger slices into the pot directly.

  7. Candace says:

    hey thanks for the ideas,, i just moved out on my own and tryin to start to cook my self lol. i figured that would the cubes be more tastyr than the broths ?

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