Oma's Easy Chicken Rice Soup Recipe (Hühner-Reissuppe)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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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. Make a huge batch when you've got a crowd to feed. Just add some fresh bread, and you've got a feast.

Personally, I love to make a huge pot whenever I make this soup. Thankfully, my hubby loves leftovers, so this way I have lunch for several days! 

I'll even add extra stuff, like a can or two of diced tomatoes, which turns this into a chicken rice vegetable soup! In the photo below, I threw in a bag of frozen spinach for this potful. So yummy!

A Bit of This and a Bit of That ...

• I usually use chicken legs with backs attached ... the most economical cuts available in my area. Use whatever you wish. 
• If you prefer, you can make a chicken stock first, strain the soup, and then continue.
• Season with curry powder.
• Add any other veggies you like. Spinach, kale, cauliflower ... all taste great.
• If you prefer to use white rice, the soup will cook a lot faster. In that case, just add the rice after about 40 minutes. Remove chicken as soon as it's cooked, and continue as above. White rice cooks in about 20 minutes; brown rice in about 45 minutes. Personally, I prefer brown rice because it's healthier.

Add any other veggies you like. Spinach, kale, cauliflower ... all taste great.

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I let the soup shown below cook just a bit longer so that the rice would swell more.

The result? A more stew-like consistency. More filling. More like a meal than a soup. So, so good!

If you like a creamier, thicker soup, just let it cook a bit longer.

Learn this easy way to how to make chicken soup, and you'll make it often! When I make this soup, I usually just use what I have in the fridge.

Sometimes it's extra carrots, extra celery, perhaps some parsnips, perhaps some cauliflower. The amounts aren't exact, nor do they need to be.

I love to buy chicken when it's on sale, freeze it, and then have it available to make homemade chicken soup whenever I need something quick to make.

Ready to make some Chicken Rice Soup?

Print Recipe

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.

Prep Time:

10 minutes

Cook Time:

1 hour 15 minutes

Total Time:

1 hour 25 minutes

Servings:

10-12 servings

Ingredients:

• 2 pounds (908 grams) chicken pieces, with or without bones
• 12 cups (3 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) of 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 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.

*  *  *  *  *

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

Updated on September 3, 2026

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From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.