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Chicken and Vegetable Rice Soup with Crispy Chicken Skin

A cozy and nourishing chicken and vegetable soup topped with crispy chicken skin, perfect for busy nights and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups cooked rice (white or brown) Your choice
  • 4 cups chicken broth Homemade or store-bought
  • 1 cup shredded cooked chicken Leftover rotisserie chicken works wonders
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1 cup peas Frozen is just fine!
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: a squeeze of lemon juice For brightness
For the Crispy Chicken Skin
  • 2 pieces chicken skin From the chicken you cooked or bought

Method
 

Preparation
  1. In a large pot over medium heat, add a drizzle of oil and sauté the onions, carrots, and celery until they soften (about 5-7 minutes).
Cooking the Soup
  1. Pour in the chicken broth and bring it to a gentle boil.
  2. Stir in the cooked rice, shredded chicken, and garlic powder. Mix well.
  3. Turn the heat to low and let the soup simmer for about 10-15 minutes.
  4. Add in the peas, salt, and pepper to taste, along with the optional lemon juice if desired.
Crispy Chicken Skin
  1. In a separate pan over medium heat, cook the chicken skin until crispy and golden (about 5-7 minutes).
Serving
  1. Ladle the warm soup into bowls and top with the crispy chicken skins.

Notes

This soup stores well in the fridge for up to 3 days. It can be reheated gently on the stovetop. You can swap chicken for turkey or tofu for a plant-based option. A rough chop on the veggies adds character to your soup.