Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Simple Chicken and Rice Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 3, 2019 Print Rate It Share Share Tweet Pin Email Our chicken and rice soup is unadulterated: It includes only broth, meat, the grain, and dill. Ingredients 12 cups chicken stock ¾ cup long-grain white rice Reserved shredded chicken from stock Coarsely chopped fresh dill, for garnish Directions Bring 1 1/2 cups stock to a boil in a medium saucepan over medium-high heat. Add rice. Reduce heat; cover, and simmer 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Heat remaining stock in a pot over medium-low heat. Stir in rice and chicken. Ladle into bowls. Garnish with dill. Rate it Print