No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Chicken And Rice Soup

  • Yield: About 2 gallons


  • 1 chicken cut into 8 pieces
  • 6 cups of water
  • One-half onion, quartered
  • One-half green bell pepper, quartered
  • One-half stalk celery, chopped
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • One-half teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 cup minced onions
  • One-half cup minced green bell peppers
  • One-half cup minced celery
  • One-fourth cup minced red bell peppers
  • One-fourth cup diced carrots
  • 2 tablespoons minced garlic
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano leaves
  • One-half teaspoon white pepper
  • 5 cups chicken broth
  • Three-fourths cup raw rice
  • One-half cup sliced green onions
  • One-fourth cup minced parsley


  • Combine the chicken, water, onion, bell pepper, celery, garlic, bay leaf and salt in a large saucepan over medium heat and cook for 50 minutes. Strain the mixture, reserving 5 cups of the chicken stock. Chill the chicken to cool, then de-bone and dice. Set aside.
  • Heat the olive oil in a saucepan. Add the onions, green bell peppers, celery, red bell peppers, carrots, garlic and thyme leaves, and cook over high heat for five minutes. Add the reserved chicken stock and chicken broth, onion powder, garlic powder, and white pepper. Bring to boil. Add the rice and simmer for 20 minutes until the rice is tender, stirring occasionally. Add the diced chicken, green onions, parsley and simmer for additional 5 minutes.