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Oma's Homemade Chicken Rice Soup Recipe

My homemade chicken rice soup recipe, aka Hühner-Reissuppe, is one you're sure to make often. Why? 'Cause it's so easy and so good. Just add some fresh bread and you've a feast.

Ingredients:

• 2 pounds (908 grams) chicken pieces, with or without bones
• 12 cups (2.9 liters) water
• 2 tablespoons (18 grams) VEGETA food seasoning or 2 teaspoons (12 grams) salt
• 2 bay leaves
• 1 onion, coarsely chopped
• 3-4 celery ribs, coarsely chopped
• 2-4 carrots, coarsely chopped
• 2 cups (380 grams) brown rice
• MAGGI liquid seasoning, to taste (optional)
• salt and freshly ground black pepper, to taste

Instructions:

1. Remove and discard any visible fat from the chicken pieces. Put them into a large soup pot and cover with water.
2. Add the VEGETA, bay leaves, and onions. If you are not using VEGETA, add about 2 teaspoons (12 grams) salt.
3. Bring to a boil. Reduce the heat, cover, and simmer for about 30 minutes.
4. Add the celery, carrots, and rice.
5. Bring to a simmer, cover, and continue to cook for about 30 minutes or until the chicken is cooked. Carefully remove the chicken pieces (to prevent them from falling apart and losing the bones in the soup).
6. Continue cooking the soup until the rice is tender, about another 15 minutes. In the meantime, remove the meat from the chicken bones. Return the meat to the soup.
7. Season the soup with MAGGI, salt, and pepper. Serve.

Notes/Hints:

• If you want to use white rice, your cooking time will only be about 20 minutes once you add it instead of the brown rice.
• If you don't have Vegeta, just season well with the spices you normally like in your chicken soup.
• Add curry powder and/or a bay leaf or two.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on January 12, 2026