Chicken & Jasmine Rice Soup

Chicken and Jasmine Rice Soup is comfort food in simplistic form. The fragrant and nutty taste of the Jasmine rice in a chicken stock infused with garlic and scallions gives this chicken soup a Thai – Asian inspired taste.

This soup is will calm you and your tummy after a night of partying or when cold and flu season arrives!


2 pieces of skin on, bone in chicken (leg or thigh)

1 and 1/2 cup of Jasmine rice

8 cups of water

2 stocks celery chopped

1 stock celery finely chopped

1 small onion chopped

3 cloves of garlic

1 to 2 tsp salt

1/2 tsp pepper

2 sprigs parsley

1 tbsp of chopped parsley for garnish

1 or 2 finely sliced scallions

crushed red pepper flakes optional



In a medium soup pan, place the water, seasonings, garlic, onion, 2 stocks celery, 2 sprigs parsley and bring to a boil.

Add the chicken and cook for about 45 minutes on medium heat.

Remove the chicken and the parsley from the pan and set aside.

Bring the soup to a boil and add the rice. Cook the rice for about 20 minutes on medium and reduce heat to low.

Remove the chicken meat from the bones and chop into small pieces. Add the chopped chicken to the soup along with the remaining chopped celery.

Cook for about 10 minutes on low heat. Taste the soup and add more salt if needed. If the soup has thicken to much for your taste or if it’s too salty add one or two cups of boiling water.

When soup is done, add the chopped parsley and scallions. Enjoy!




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