Name: Chicken Rice Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 1 onion, chopped; 3 medium carrots, diced; 3 ribs celery, diced; 1 tablespoon chicken stock powder (or 2 chicken bouillon cubes); ½ teaspoon dried parsley; ½ teaspoon dried thyme; 1 bay leaf; ¼ teaspoon black pepper, finely ground; 4 cups low-sodium chicken broth; 4 cups water; 1 to 1.5 lbs skinless chicken thighs, bone-in; 1 cup uncooked rice; Salt to taste; 1 tablespoon finely chopped fresh parsley (optional, for garnish)

Why You’ll Love This Recipe

I love how easy and quick this Chicken Rice Soup is to make, yet it delivers on taste and comfort. The combination of tender chicken, fresh vegetables, and rice simmered in a savory broth creates a hearty soup that is both filling and nutritious. It’s the perfect go-to meal when I need something satisfying but light at the same time. Plus, the leftovers are just as delicious the next day, making it great for meal prep. Chicken Rice Soup Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

2 cloves garlic, minced

1 onion, chopped

3 medium carrots, diced

3 ribs celery, diced

1 tablespoon chicken stock powder (or 2 chicken bouillon cubes)

½ teaspoon dried parsley

½ teaspoon dried thyme

1 bay leaf

¼ teaspoon black pepper, finely ground

4 cups low-sodium chicken broth

4 cups water

1 to 1.5 lbs skinless chicken thighs, bone-in

1 cup uncooked rice

Salt to taste

1 tablespoon finely chopped fresh parsley (optional, for garnish)

Directions

Sauté the Aromatics:
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for 3 minutes until the onion becomes translucent.

Cook the Vegetables:
Stir in the diced carrots and celery, and cook for an additional minute. This adds a nice depth of flavor to the soup.

Add the Broth and Chicken:
Stir in the chicken stock powder (or bouillon cubes), dried parsley, thyme, bay leaf, black pepper, chicken broth, and water. Stir everything together, then add the chicken thighs. Bring to a simmer.

Simmer:
Cover the pot with a fitting lid and simmer on medium-low heat for 30 minutes. During this time, you can remove any excess foam that forms on top of the broth for a clearer soup, but this step is optional.

Add the Rice:
Once the chicken has simmered, remove the lid and add the rice. Stir to combine, then cover again and let it simmer for another 15 minutes until the rice is cooked through.

Shred the Chicken:
Turn off the heat, then remove the chicken thighs to a large plate. Use two forks to shred the chicken, discarding the bones. Add the shredded chicken back into the soup.

Final Seasoning:
Taste the soup and adjust the seasoning with salt if needed. Serve hot, garnished with freshly chopped parsley for a burst of freshness.

Servings and Timing

Servings: 6

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 1 hour 5 minutes

Variations

Vegetarian Version: To make a vegetarian version, I can swap the chicken with plant-based protein, like chickpeas or tofu, and use vegetable broth instead of chicken broth.

Spicy Kick: If I like a little heat, I add a pinch of red pepper flakes or a chopped jalapeño to the soup while it simmers.

Extra Veggies: This soup is versatile, and I love adding other vegetables like spinach, peas, or corn for extra flavor and nutrients.

Storage/Reheating

Storage: Leftover Chicken Rice Soup can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the soup on the stove over medium heat, adding a bit more water or broth if needed to reach the desired consistency. It also freezes well for up to 3 months.

FAQs

Can I use chicken breasts instead of thighs?

Yes! You can substitute chicken breasts for thighs if you prefer leaner meat. Just be mindful not to overcook them, as they can dry out more easily than thighs.

Can I use other types of rice?

Absolutely! You can use any type of rice you prefer, such as brown rice or jasmine rice. Just keep in mind that different types of rice may require slightly different cooking times.

Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the fridge. The flavors will continue to develop as it sits, making it even better the next day!

Can I make this soup in a slow cooker?

Yes, you can! To make this soup in a slow cooker, add all the ingredients (except the rice) and cook on low for 6-8 hours. About 30 minutes before serving, add the rice and let it cook on high until tender.

How can I make this soup creamier?

To add a creamy texture, I can stir in some heavy cream or a dollop of sour cream before serving. Alternatively, I can blend part of the soup to give it a creamier consistency.

Conclusion

This Chicken Rice Soup is the ultimate comfort food that’s easy to prepare and full of flavor. The tender chicken, hearty vegetables, and wholesome rice come together in a delicious broth that warms you up from the inside out. Whether you’re making it for a family dinner or enjoying leftovers, this soup is sure to become a staple in your kitchen. Enjoy a hearty bowl of goodness with this simple, yet satisfying meal!