I've made chicken rice soup several times in the past and I've always ran into an issue of the soup coming out too starchy/thick because of the rice. Or in the worst case scenario when I added too much rice, the soup ending up looking like rice porridge.
Usually it isn't too much of a problem right after it's cooked. But after its been sitting in the fridge for a couple of hours, the issue becomes much more pronounced.
I recently had chicken rice soup at my work cafeteria and the rice grains seems fully in tact and the soup isn't overly starchy.
Is there a variety of rice that hold up better in soup where it doesn't disintegrate into a starchy mess? Or is there a preparation to help preserve the integrity of the rice grains?