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.
Ingredients
Scale
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)
Instructions
- 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.
- Add Vegetables: Add the sliced carrots and celery to the pot, stirring for 1 minute to combine and slightly soften the vegetables.
- 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.
- 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.
- 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.
- Remove from Heat: Turn off the stove and remove the pot from the heat source.
- 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.
- 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
