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Rustic Chicken Soup Recipe

Classic chicken soup made hearty with brown rice and chicken leg quarters.


  • 4 chicken leg quarters
  • 1 medium onion - diced
  • 3 stalks of celery - diced
  • 3 large carrots - peeled and diced
  • 1 clove of garlic - minced
  • 4 cups of chicken broth
  • 4 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne powder
  • 2 cups brown rice rinsed and drained


  1. Heat a large stock pot or dutch oven over medium high heat with just enough olive oil to lightly cover the bottom.
  2. Add the chicken leg quarters to the pot and brown on each side (approximately 4 minutes per side)
  3. Remove chicken and set aside.
  4. With the chicken drippings still in the pot, add in the carrots, celery, onions, garlic, salt and pepper. Saute the vegetables until the onions become translucent.
  5. Add in 1 cup of the chicken stock and deglaze the bottom of the pot.
  6. Return the chicken leg quarters to the pot. Add in the remaining stock and water. Bring to a low boil.
  7. Add uncooked rice and cayenne pepper powder.
  8. Simmer for 20 minutes, or until chicken has cooked through, adding additional seasonings if desired.
  9. Serve in a bowl with a chicken leg quarter placed on top.

Recipe Notes

Recipe courtesy of Old World Garden Farms