Zar’s Chicken Soup Rice

by Zarina
Zar’s Chicken Soup Rice

My comforting homemade chicken soup with rice is one my whole family craves, especially when the weather turns or requires something super nourishing and flavourful…  This recipe is adapted from one my Mama taught me… it literally is one of the easiest one-pot-wonder, nutritious and delicious recipes everrrrrr!!

I always make a huge amount to freeze it for a rainy day… it’s so straightforward to make, and you can adjust quantities to your liking… no right or wrong here as you can change the veggies to what you have to hand and what you like.  

Just chuck the whole chicken, veg, herbs, onion, ginger, and garlic into a big stockpot filled with water, bring it to a boil, turn the heat down, relax for an hour while you let it ‘do its thing’…. then remove the chicken, blitz the soup, shred the chicken and bung it back in with some whole spices… Let it all simmer for another half an hour while cooking the rice.  

The flavours develop so beautifully, and the soup is just bursting with goodness, the perfect hug in a bowl!!.  Stay warm, people and fight that flu away by nourishing your body with goodness. ❤️

Zar’s Chicken Soup Rice

Zar’s Chicken Soup Rice

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Basmati rice cooked according to packet instructions
  • 1 Whole large chicken
  • 6 Carrots large diced
  • 2 Onions diced
  • 8 Tomatoes diced
  • 3 Celery sticks diced
  • 100g Fresh coriander
  • 50g Fresh parsley
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic crushed
  • 200g Spinach or any preferred leafy green
  • 2 Cardamom pods whole
  • 1 Potato cut into 1.5” cubes
  • 2 Bay leaves
  • 4 Peppercorns
  • 1 tbsp Salt
  • Pepper


  1. Place the whole chicken in a large stockpot and cover with water so the chicken is fully submerged.
  2. Add the carrots, onions, tomatoes, celery, coriander, parsley, ginger to the pot and bring to a boil for a couple of minutes.
  3. Turn the heat down to medium-low, put the lid on and continue to cook for 1-1.5 hours, depending on the size of your chicken.
  4. By this time, you can remove the chicken from the water onto a large plate, set it aside to cool.
  5. The vegetables should be soft and ready to purée at this point. Use a hand blender to purée into a thick soup.
  6. Add the cardamom, peppercorn, bay leaves, salt, pepper and potato and continue to cook for a further half an hour or until potato is cooked.
  7. Meanwhile, remove the meat from the chicken, shred and place it back into the pot.
  8. Taste and adjust seasonings to your liking with more salt, pepper, chilli sauce etc.
  9. Serve piping hot with steaming basmati rice.
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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