Easy Chicken Rice Soup Recipe – Oma's Hühner-Reissuppe (2024)

FAQs

Easy Chicken Rice Soup Recipe – Oma's Hühner-Reissuppe? ›

Can you put uncooked rice in soup? Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!

Can you put uncooked rice in soup? Yes – uncooked rice is best to add into soup because it soaks up the flavour of the broth, making it extra tasty!

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

To avoid a mushy mess, here's how you should be adding rice to soup instead: Cook your rice separately from the rest of the soup and add the grains directly into each bowl as you serve. Despite whatever your recipe instructions say, it's best to assemble rice-based soups this way to avoid over-absorption.

Cold-poaching the chicken breasts, then removing them until the end of the cooking process, guarantees a perfectly tender and juicy texture. Using stock reinforces the flavor of the broth, creating a more deeply flavorful soup.

Long grain white rice: Be sure to use long grain white rice like jasmine rice or basmati rice, vs a short grain rice like arborio rice or sushi rice. You CAN use brown rice, but you'll need to simmer it for much longer, and use more broth.

Adding uncooked rice to a soup, stew, or casserole can stretch your meals farther. Add 1 cup uncooked rice and two cups of broth or water to your recipe before cooking. The rice will soak up the broth or water as it cooks on the stove top or in the oven.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

What kind of rice doesn't get mushy? ›

Bomba, Calasparra or Valencia Rice

These grains remain separate but firm when cooked, but can absorb up to three times their volume in liquid, which makes them perfect to absorb the broth in paella without getting sticky.

It could not be easier- basically, you're making instant rice, but instead of water you use condensed cream of mushroom soup and chicken broth. That simple step is what transforms the rice into a creamy risotto-style dish.

Thus, always stir rice occasionally to avoid rice from turning sticky. If the rice ends up being sticky and soggy, then a simple way to fix it is by adding extra water, this will dilute the starchy part and cook it again, and then drain the excess water to achieve that perfect texture.

Unlike wheat pasta, you don't need to boil rice noodles; the warm water is enough to cook them through. Once they are soft, you can drain them and add them to your stir-fry, soup, or another dish. Be sure to cook them thoroughly before eating, as uncooked rice noodles can be a bit chewy.

Using Potatoes, Rice, Pasta, or Beans

If your pureed soup is still too thin, thickening it further is simply a matter of adding a neutral starch: Use cooked potatoes, rice, stale bread, mashed potatoes, or frozen hash browns. Just simmer briefly to release the starches and then puree.

Simmer and Stir Occasionally

Once the rice is added, bring the soup to a simmer and cover the pot. Let it cook on low heat, allowing the flavors to meld together and the rice to soften. Remember to stir the soup occasionally to prevent the rice from sticking to the bottom of the pot.

Bring water to a boil before adding it to the rice.

Meanwhile, bring 2 parts of water to a boil. Pouring already boiling water on top of the rice helps control the exact amount of water you're adding, something that's important for basmati and jasmine rice because they're on the starchy side and can end up gummy.