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Chicken and Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 11 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This comforting Chicken and Rice Soup delivers a hearty, slow-cooked flavor in just 40 minutes. Packed with fresh vegetables, tender chicken, and fragrant herbs, it's a satisfying main course that pleases even the pickiest eaters with a rich, nourishing broth and wholesome ingredients.


Ingredients

Vegetables

  • 1½ cups yellow onion, diced
  • 1½ cups celery, sliced
  • 1½ cups carrot, sliced

Protein

  • 2 pounds bone-in, skin-on chicken (drumsticks and/or thighs preferred)

Herbs & Seasonings

  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 3-4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Small bunch parsley (reserve some for garnish)

Liquids & Grains

  • 2 tablespoons olive oil
  • 6 cups chicken broth (or half chicken broth/half water)
  • 1 cup white rice (basmati recommended)


Instructions

  1. Sauté Vegetables: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add diced onions and sliced celery, sprinkling with 1 teaspoon sea salt. Cook, stirring occasionally, until onions are soft, translucent, and lightly caramelized to develop deep flavor.
  2. Add Carrots, Chicken, and Herbs: Incorporate the sliced carrots, chicken pieces, black pepper, thyme, rosemary, and most of the parsley into the pot, stirring gently to combine everything.
  3. Add Broth and Simmer: Pour in the chicken broth (or broth and water mixture) to cover ingredients. Increase heat to high until boiling, then reduce heat to low, cover with a lid, and let simmer for at least 30 minutes to meld flavors and cook the chicken thoroughly.
  4. Remove Chicken and Add Rice: Carefully remove the chicken with bones and skin from the pot and set aside. Add the white rice to the simmering soup, cover, and cook for about 10 minutes until the rice is tender.
  5. Shred Chicken and Return to Soup: While rice cooks, remove skin and bones from the chicken and shred or chop the meat. Return the chicken meat to the pot to warm through as the rice finishes cooking.
  6. Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with reserved fresh parsley. Optionally, sprinkle with parmesan cheese for added richness.

Notes

  • If you use part water or add more water, adjust salt accordingly as broth adds more salt naturally.
  • Do not lift the lid while the rice cooks to ensure proper steaming and texture.
  • Longer simmering times up to 2 hours deepen flavor, but avoid overcooking vegetables to mush.
  • If simmering longer, add extra broth or water as needed since liquid evaporates even with lid on.
  • You can reduce rice amount if making a larger batch of soup or longer simmer time to avoid thickening too much.
  • Adding a sprinkle of parmesan cheese on top enhances the flavor with a cheesy touch.