Go Back
–+ servings
Chicken And Rice Soup Recipe

Chicken and Rice Soup

iamwinfred
This chicken and rice soup recipe is exactly the kind of meal I reach for on a chilly evening, or honestly, any time someone in the house is feeling under the weather. It is built on a simple base of tender chicken, fluffy rice, and a mirepoix of onion, carrot, and celery, all simmered together in a rich homemade broth. No fancy techniques, no obscure ingredients, just an old fashioned pot of soup that tastes like it has been simmering all day, even though it comes together in about an hour.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 290 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Sharp chef's knife for dicing vegetables
  • Cutting board
  • Measuring cups and spoons
  • Ladle for serving
  • Digital instant-read thermometer to confirm the chicken is fully cooked
  • Tongs for removing chicken from the pot

Ingredients
  

  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion diced
  • 2 large carrots peeled and diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 8 cups chicken bone broth or chicken stock 1.9 liters
  • 1 pound boneless, skinless chicken breasts or thighs 454g
  • 3/4 cup long grain white rice 150g, uncooked
  • 1 teaspoon dried thyme or a few sprigs fresh thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley chopped, for serving
  • 1 tablespoon fresh lemon juice optional

Instructions
 

  • Set your Dutch oven or soup pot over medium heat and add the olive oil or butter. Once shimmering, add the diced onion, carrots, and celery. Season lightly with salt and pepper, then stir to coat. Cook, stirring occasionally, for 6 to 8 minutes until onion is translucent and vegetables begin to soften. Add the minced garlic and cook for another 30 seconds, stirring constantly.
  • Pour in the chicken bone broth or stock and stir to combine, scraping up any browned bits from the bottom of the pot. Add the whole chicken breasts or thighs directly into the pot. Stir in the dried thyme and bay leaves. Increase the heat to high and bring the mixture to a rolling boil.
  • Once boiling, reduce the heat to medium low so the soup is at a gentle simmer. Cover the pot partially and let the chicken cook for 15 to 18 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the pot with tongs and set it on a cutting board to cool slightly.
  • While the chicken cools, bring the broth back up to a gentle boil. Stir in the uncooked long grain white rice. Reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes, or until the rice is tender. Stir occasionally so the rice does not stick to the bottom of the pot.
  • Once the chicken is cool enough to handle, use two forks to shred it into bite sized pieces. Discard any bones or excess fat as you go.
  • Once the rice is tender, stir the shredded chicken back into the pot. Let everything simmer together for 2 to 3 minutes, just until the chicken is warmed through. Remove and discard the bay leaves. Stir in the fresh parsley and lemon juice, if using. Taste and adjust the salt and pepper as needed.
  • Ladle the hot soup into bowls. Serve immediately with your favorite bread on the side.

Notes

  • Use bone in, skin on chicken thighs if you want an even richer, more flavorful broth.
  • Do not skip searing the vegetables first, since this builds the flavor foundation for the whole pot.
  • Avoid instant or minute rice, since it tends to turn mushy in soup.
  • If you are making this ahead, cook the rice separately and add it to each bowl when serving.
  • A splash of lemon juice at the end brightens up the whole pot.
  • Let the soup rest for 5 minutes off the heat before serving so the flavors settle.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze in individual portions for up to 3 months, ideally before adding the rice for the best texture later.
  • Reheat gently on the stovetop over medium low heat, adding a splash of broth or water to loosen it up.
  • This recipe is naturally gluten free as long as you use a certified gluten free chicken broth.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 28gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 48mgSodium: 620mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 75IUVitamin C: 8mgCalcium: 4mgIron: 8mg
Keyword chicken and rice soup, comfort food soup, easy chicken soup recipe, homemade chicken soup, one pot chicken soup
Tried this recipe?Let us know how it was!