Name: Gullah Chicken and Rice Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Gullah Geechee
Ingredients: 1 whole chicken (3-4 lbs), cut into pieces; 2 tbsp vegetable oil; 1 large onion, diced; 3 carrots, diced; 3 celery stalks, diced; 3 cloves garlic, minced; 8 cups chicken broth; 1 cup long-grain rice; 2 bay leaves; 1 tsp thyme; 1 tsp smoked paprika; 1/2 tsp turmeric; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley, chopped; 2 tbsp fresh dill, chopped (optional)

Hearty chicken and rice soup with Lowcountry vegetables and herbs. This Gullah chicken soup recipe is the cold-weather remedy that Gullah grandmothers swear by.

Ingredients

1 whole chicken (3-4 lbs), cut into pieces
2 tbsp vegetable oil
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth
1 cup long-grain rice
2 bay leaves
1 tsp thyme
1 tsp smoked paprika
1/2 tsp turmeric
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh parsley, chopped
2 tbsp fresh dill, chopped (optional)

Instructions

Season chicken pieces with salt and pepper. Heat oil in a large pot over medium-high heat.
Brown chicken in batches, about 4 minutes per side. Remove and set aside.
Add onion, carrots, and celery to the pot. Cook until softened, about 6 minutes. Add garlic and cook 1 minute.
Return chicken to the pot. Add broth, bay leaves, thyme, smoked paprika, and turmeric. Bring to a boil.
Reduce heat and simmer 30 minutes until chicken is cooked through.
Remove chicken pieces. Let cool slightly, then shred meat, discarding skin and bones.
Return shredded chicken to the pot. Add rice. Simmer 18-20 minutes until rice is tender.
Remove bay leaves. Stir in parsley and dill. Season to taste. Serve hot.

💡 Pro Tip: This soup gets better as it sits. The rice will absorb more liquid overnight, so add extra broth when reheating. Gullah grandmothers add a pinch of turmeric for color and health.