Rice Soup is one of the most traditional and versatile dishes in Colombian home cooking. Found throughout the country, it combines rice, vegetables, and chicken or beef in a flavorful broth that is both comforting and nourishing.
Its simple ingredients and easy preparation have made it a staple for family lunches and everyday meals. While regional and family variations exist, the traditional version always highlights rice as the main ingredient, complemented by fresh vegetables and a rich homemade broth.
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Colombian Rice Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 5
- Category: Soup
- Cuisine: Colombian
Ingredients
- 500 g bone-in chicken pieces (thighs or drumsticks)
- 150 g white rice
- 250 g sabanera potatoes
- 150 g carrots
- 120 g green peas
- 120 g long green onion
- 10 g garlic
- 20 g fresh cilantro
- 2.5 liters water (10 cups)
- 12 g salt
- 3 g black pepper
Preparation
- Prepare the ingredients. Peel and dice the potatoes and carrot, chop the long green onion, garlic, and cilantro, and rinse the rice.
- Cook the chicken and vegetables. In a large pot, combine the chicken, water, half of the long green onion, the garlic, salt, pepper, potatoes, carrot, and peas. Bring to a boil and, from that moment, cook over low heat for 45 minutes.
- Add the rice. Stir in the rice and cook for 15 to 20 minutes, stirring occasionally, until tender.
- Shred the chicken and serve. Remove the chicken, check with a thermometer that it reaches 74 °C (165 °F), remove the skin and bones, shred it, and return it to the pot with the rest of the long green onion and the cilantro. Adjust the salt and serve hot.
Chef’s Tips
- Rinse the rice before cooking for a cleaner broth.
- Use bone-in chicken for deeper flavor.
- Avoid overcooking the rice to maintain a pleasant texture.
- Add hot water if the soup becomes too thick before serving.
Traditional Variations
- Some families prepare the soup with beef or pork ribs instead of chicken.
- It is also made with tripe (mondongo or callo), which is cooked first for much longer.
- Some recipes include celery or green beans to enrich the vegetable mix.
Traditional Serving Method
Serve hot as a main course with fresh avocado, Colombian ají sauce, and white arepas. Natural fruit juices and panela drinks are common beverage pairings.
Recommended Side Dishes
- Fresh avocado
- White arepas
- Colombian ají sauce
- Panela drink
- Fresh fruit juice
Did You Know?
Rice soup is one of the most common homemade meals in Colombia because its ingredients are affordable and widely available.
Despite its simplicity, it remains a favorite comfort food throughout the country and is often associated with family meals and home-style cooking.
Frequently Asked Questions
Long-grain white rice is preferred because it holds its shape well while still helping to thicken the broth.
Yes. Beef is a popular alternative and creates a richer, more robust broth.
Yes. To store it, refrigerate it within 2 hours of cooking, eat it within 3 to 4 days, and reheat leftovers to 74 °C (165 °F). You can also freeze it in airtight containers; when reheating, add a little water because the rice keeps absorbing liquid.
