Print

Chicken Rice Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Rice Soup is the perfect comfort food with tender chicken, hearty vegetables, and soft rice in a flavorful broth. It’s an easy-to-make, satisfying one-pot meal that is light yet filling, ideal for lunch or dinner and great for meal prep.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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)

Instructions

  1. 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.
  2. Stir in the diced carrots and celery, cooking for an additional minute to add depth of flavor.
  3. Stir in the chicken stock powder (or bouillon cubes), dried parsley, thyme, bay leaf, black pepper, chicken broth, and water. Add the chicken thighs and bring to a simmer.
  4. Cover the pot with a lid and simmer on medium-low heat for 30 minutes. You can remove any excess foam for a clearer broth, though this is optional.
  5. Once the chicken has simmered, add the rice and stir to combine. Cover the pot again and let it simmer for another 15 minutes until the rice is cooked through.
  6. Turn off the heat, then remove the chicken thighs from the pot and shred the meat. Discard the bones, then add the shredded chicken back into the soup.
  7. Season the soup with salt to taste. Serve hot, garnished with fresh chopped parsley if desired.

Notes

  • Vegetarian Version: Swap chicken for plant-based protein like chickpeas or tofu, and use vegetable broth instead of chicken broth.
  • Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeño for some heat.
  • Extra Veggies: Add spinach, peas, or corn for additional flavor and nutrition.
  • Storage: Store leftovers in an airtight container for up to 3 days in the fridge.
  • Reheating: Reheat on the stovetop, adding more water or broth if needed to reach the desired consistency.

Nutrition

Find it online: https://cheftinaskitchen.com/chicken-rice-soup-recipe/