Chicken and Rice Soup Recipe

Introduction

This comforting Chicken and Rice Soup is a classic homemade favorite, perfect for soothing chilly days or when you need a nourishing meal. With tender chicken thighs, aromatic vegetables, and hearty rice, it’s simple to make yet full of flavor.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter (or more oil)
• 2 garlic cloves, minced
• 1 onion, chopped
• 3 carrots, halved then cut into 1 cm (2/5″) slices (quarter if really thick)
• 3 celery ribs, cut into 1 cm (2/5″) slices
• 3 tsp Vegeta stock powder (or 2 vegetable or chicken bouillon cubes, or 2 tsp stock powder)
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme (optional)
• 1/4 tsp black pepper, finely ground
• 4 cups (1 litre) chicken broth, low sodium
• 4 cups (1 litre) water
• 600 g (1.2 lb) bone-in, skinless chicken thighs (about 4 thighs of 150 g / 5 oz each)
• 1 cup (180 g) long grain white rice, uncooked
• Salt, to taste
• 1 tbsp finely chopped parsley (optional)

Instructions

1. Step 1: Heat the olive oil and butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until the onion turns translucent.
2. Step 2: Stir in the carrots and celery and cook for another minute to combine the flavors.
3. Step 3: Add the Vegeta stock powder, dried parsley, optional thyme, and black pepper. Pour in the chicken broth and water, stirring to mix all ingredients.
4. Step 4: Place the chicken thighs into the pot, cover with a lid, and reduce heat to medium-low. Let simmer gently for 30 minutes, adjusting heat to maintain a steady but not vigorous bubble. Skim off any foam that forms on top once or twice for a clearer broth.
5. Step 5: Remove the lid, stir in the uncooked rice, then cover again and simmer for an additional 15 minutes until the rice is tender.
6. Step 6: Remove the pot from heat. Transfer the chicken thighs to a bowl and shred the meat using two forks. Discard the bones and add the shredded chicken back into the soup.
7. Step 7: Stir in half of the chopped parsley. Taste the soup and adjust salt as needed. Serve hot, garnished with the remaining parsley.

Tips & Variations

• For a richer flavor, brown the chicken thighs briefly before adding the broth and water.
• Substitute brown rice for long grain white rice for a nuttier texture, but increase cooking time accordingly.
• Add a squeeze of lemon juice at the end to brighten the flavors.
• Use fresh herbs like thyme and parsley if available for a more vibrant taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs will work fine and reduce shredding time. Just cook them until tender, usually slightly less time than bone-in thighs.

Is it possible to make this soup vegetarian?

You can replace chicken broth with vegetable broth and omit the chicken. Consider adding extra vegetables or beans for protein to make it more filling.

Chicken and Rice Soup Recipe

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★★★★★

4.6 from 134 reviews

• Author: Sophie
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

A comforting and hearty Chicken and Rice Soup made with tender chicken thighs, fresh vegetables, and aromatic herbs simmered in a flavorful broth. This easy-to-make soup is perfect for a nourishing meal any day of the week.

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Ingredients

Scale 1x2x3x

Sauté Base

• 1 tbsp olive oil
• 1 tbsp butter (or more oil)
• 2 garlic cloves, minced
• 1 onion, chopped

Vegetables and Seasoning

• 3 carrots, halved then cut into 1cm (2/5″) slices (quarter if really thick)
• 3 celery ribs, cut into 1cm (2/5″) slices
• 3 tsp Vegeta stock powder (or 2 vegetable or chicken bouillon cubes, or 2 tsp powder)
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme (optional)
• 1/4 tsp black pepper, finely ground

Liquid and Protein

• 4 cups (1 litre) chicken broth, low sodium
• 4 cups (1 litre) water
• 600 g (1.2 lb) bone-in, skinless chicken thighs (4 x 150g/5oz)

Grains and Garnish

• 1 cup (180g) long grain white rice, uncooked
• Salt, to adjust taste
• 1 tbsp finely chopped parsley (optional, for garnish)

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Instructions

1. Sauté Aromatics: Place oil and butter in a large pot over medium-high heat. Add chopped onion and minced garlic, cooking for about 5 minutes until the onion becomes translucent and fragrant.
2. Add Vegetables: Add the sliced carrots and celery to the pot, stirring for 1 minute to combine and slightly soften the vegetables.
3. Add Seasonings and Liquids: Stir in the Vegeta stock powder, dried parsley, dried thyme (if using), and black pepper. Pour in the chicken broth and water, then stir to combine everything evenly.
4. Cook Chicken: Add the bone-in, skinless chicken thighs to the pot. Cover with a lid and simmer on medium-low heat for 30 minutes. Adjust heat so the soup bubbles moderately. Skim off any foam that accumulates on top once or twice for a clearer broth.
5. Add Rice: Remove the lid and add the uncooked long grain white rice. Stir well to distribute, then cover and simmer for another 15 minutes.
6. Remove from Heat: Turn off the stove and remove the pot from the heat source.
7. Shred Chicken: Carefully remove the chicken thighs from the soup into a large bowl. Use two forks to shred the meat, discard the bones, then stir the shredded chicken back into the soup.
8. Final Seasoning and Serve: Stir in half of the finely chopped parsley into the soup. Taste and adjust salt as needed. Serve hot, garnished with the remaining parsley.

Notes

• You can substitute the Vegeta stock powder with 2 vegetable or chicken bouillon cubes or 2 teaspoons of other stock powder.
• Using bone-in chicken thighs helps add richer flavor to the broth.
• Adjust the thickness of the soup by adding more or less rice according to preference.
• Skimming foam is optional but recommended for a clearer broth.
• For a gluten-free version, ensure all stock powders or cubes are certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: chicken soup, chicken and rice soup, comforting soup, homemade chicken soup, easy chicken soup recipe