If you’re looking for a cozy, comforting meal that feels like a warm hug in a bowl, you’re going to absolutely love this Chicken and Rice Soup Recipe. It’s one of those recipes I keep coming back to, especially on chilly evenings or when someone in the family isn’t feeling their best. The flavors meld together beautifully, and the combination of tender chicken and fluffy rice makes it incredibly satisfying. Trust me, once you try this, it’ll quickly become your go-to soup too!
Why You’ll Love This Recipe
- Rich flavor thanks to bone-in chicken: Using thighs with bones gives the broth an unbeatable depth and richness.
- Easy and straightforward: Few steps and simple ingredients make it a perfect weeknight dinner or meal prep.
- Versatile and customizable: You can easily swap or add veggies and herbs to make it your own.
- Comfort food at its best: It’s gentle on the stomach but never boring—always hits the spot!
Ingredients You’ll Need
These ingredients work in harmony to create a soup that’s both hearty and light. I usually keep stock powder on hand because it adds a consistent boost of flavor, but you can swap in chicken bouillon cubes if you prefer. And using both broth and water keeps things flavorful without being too salty.
- Olive oil: Adds a nice base flavor and helps cook the veggies without overpowering.
- Butter: Gives the soup a subtle richness—feel free to use a bit more oil if you want to keep it lighter.
- Garlic cloves: Fresh and minced garlic is a game changer here; it builds a great aromatic foundation.
- Onion: Chopped onion cooks down to sweet and tender, balancing the soup’s flavors.
- Carrots: Cutting them into uniform slices helps them cook evenly and adds natural sweetness.
- Celery ribs: Gives a lovely subtle crunch and depth to the broth.
- Vegeta stock powder or bouillon cubes: Boosts umami and seasoning in the broth.
- Dried parsley: I love that touch of earthiness and brightness it provides.
- Dried thyme (optional): Adds a hint of herbal warmth—feel free to omit if you’re not a fan.
- Black pepper: Freshly ground is best for that gentle heat without overwhelming.
- Chicken broth (low sodium): Use low sodium so you can control the salt as you cook.
- Water: Balances the broth and dilutes so it isn’t too heavy.
- Bone-in, skinless chicken thighs: The secret to a flavorful broth and tender, juicy chicken.
- Long grain white rice: It stays fluffy and separates nicely—perfect for this soup.
- Salt: For seasoning to taste, adjust at the end to avoid overdoing it.
- Fresh parsley (optional): For garnish and a fresh pop of color and flavor.
Variations
I like to keep this soup classic, but it’s a fantastic base for playing around. You can easily tweak it to suit your mood, what’s in your pantry, or any dietary needs you or your guests might have.
- Add greens: Toss in some baby spinach or kale at the end for a boost of color and nutrition—I’ve done this when I want a slight veggie upgrade.
- Swap the rice: For a gluten-free twist or different texture, try using quinoa or small pasta shapes instead of rice.
- Make it spicy: If you like a little kick, add a pinch of red pepper flakes or a dash of hot sauce—my family loves this in colder months.
- Use chicken breast: If you only have chicken breasts, no worries—just be sure to watch cooking time so it stays moist.
How to Make Chicken and Rice Soup Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Start by heating the olive oil and butter together in a large pot over medium-high heat. I like how the combo of both fat types creates a nice flavor foundation. Toss in your chopped onion and minced garlic, and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. This step really deepens the taste, so don’t rush it—you’ll notice the kitchen start smelling incredible.
Step 2: Add the Veggies and Seasonings
Next, add your sliced carrots and celery to the pot. Give everything a good stir and cook for just 1 minute to start softening the veggies. Then sprinkle in your stock powder, dried parsley, thyme if using, and black pepper. This is when the broth starts coming to life, so take a moment to appreciate the smell before moving on!
Step 3: Simmer the Chicken in Broth
Pour in the chicken broth and water. Stir everything together, then add your bone-in chicken thighs right into the pot. Cover with the lid and bring to a gentle simmer on medium-low heat for 30 minutes. I find adjusting the heat so the soup bubbles steadily but not wildly gives the best, clearest broth. I usually skim off any foam that rises to the top once or twice—that’s a little trick I picked up to keep the broth crystal clear, but it’s totally optional.
Step 4: Cook the Rice and Finish the Soup
After your 30-minute simmer, remove the lid and add the uncooked rice straight into the pot. Give it a stir, cover again, and simmer for another 15 minutes. This timing lets the rice absorb all those wonderful flavors without getting mushy—a little patience here goes a long way.
Step 5: Shred the Chicken and Season
Once the rice is tender, take the pot off the heat. Carefully remove the chicken thighs and set them in a large bowl to cool slightly. Use two forks to shred the meat, discarding the bones. Stir the shredded chicken back into the soup along with half of your fresh chopped parsley. Give it a taste and add salt as needed. Serve it up with a sprinkle of the remaining parsley on top for a fresh punch of color and flavor.
Pro Tips for Making Chicken and Rice Soup Recipe
- Choosing the right chicken: Bone-in, skinless thighs have enough fat to keep the broth rich without being greasy.
- Controlling the simmer: Keeping a gentle simmer prevents the broth from clouding and helps develop pure flavor.
- Rice timing matters: Add the rice towards the end so it stays fluffy and doesn’t overcook into mush.
- Season at the end: Wait until everything is combined before salting to avoid over-seasoning early on.
How to Serve Chicken and Rice Soup Recipe
Garnishes
I’m a huge fan of finishing this soup with a handful of fresh chopped parsley—it brightens everything up and adds a lovely green pop. Sometimes I also add a squeeze of fresh lemon juice for a hint of brightness, especially if the soup tastes a bit too rich after simmering.
Side Dishes
This chicken and rice soup pairs beautifully with warm crusty bread or flaky biscuits to soak up all the broth. For a lighter touch, I’ve also served it alongside a crisp green salad dressed with lemon vinaigrette—both options make a satisfying meal.
Creative Ways to Present
For special occasions, I like serving this soup in individual bread bowls—it’s a hit at family dinners! Another fun idea is to top it with a dollop of sour cream or grated Parmesan for an extra creamy boost that feels a little indulgent, especially when serving guests.
Make Ahead and Storage
Storing Leftovers
After dinner, I let the soup cool a bit, then store leftovers in airtight containers in the fridge. It keeps really well for up to 3 days. Just remember that the rice will continue to absorb broth and thicken the soup as it sits, so you may want to add a splash of water or broth when reheating.
Freezing
I’ve also frozen this soup successfully by leaving out the rice and adding it fresh when reheating. Frozen soup tends to thicken even more, so freezing it without rice gives you more control over texture later on. Just cool completely before freezing in portions.
Reheating
When reheating, gently warm the soup on the stove over medium-low heat. Stir often to break up any clumps of rice and add a little broth or water to loosen it if it feels too thick. This slow reheating keeps both the chicken tender and the rice fluffy.
FAQs
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Can I use chicken breasts instead of thighs for this soup?
Absolutely! You can swap bone-in thighs for chicken breasts, but keep in mind breasts cook faster and can dry out if simmered too long. I recommend adding breasts later in the cooking process or cooking them separately and shredding before adding to the soup.
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Is it okay to use instant rice or brown rice?
For the best texture, stick with long grain white rice as in the recipe. Instant rice tends to break down too quickly, making the soup mushy, and brown rice requires longer cooking which could throw off the timing.
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Can I make this soup in a slow cooker or Instant Pot?
Yes! For a slow cooker, add all ingredients except rice and cook on low for 6-8 hours, then add rice and cook another 30-40 minutes. In an Instant Pot, sauté veggies first, then pressure cook chicken and broth for 15 minutes, quick release, add rice, and cook on sauté mode until rice is tender.
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How do I avoid the soup being too salty?
Using low sodium broth and adding salt only at the end helps control salt levels. Taste as you go, especially before adding rice, since rice can absorb salt and concentrate the flavors.
Final Thoughts
I honestly can’t say enough good things about this Chicken and Rice Soup Recipe. It’s my comfort food champion—simple, nourishing, and packed with flavor. I’ve made it countless times for my family, and it’s always a winner, whether it’s a busy weeknight or a lazy Sunday. Give it a go—you’ll appreciate how easy it is to pull together and how it hits that perfect spot between homey and special. Once you have it in your recipe box, it’ll be the soup you crave again and again.
Print
Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: International
Description
This comforting Chicken and Rice Soup features succulent bone-in, skinless chicken thighs simmered in a rich, flavorful broth with aromatic vegetables, herbs, and tender long-grain rice. It’s a hearty, nourishing dish perfect for cozy meals and easy to prepare with simple ingredients.
Ingredients
Base
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 2 garlic cloves, minced
- 1 onion, chopped
- 3 carrots, halved then cut into 1cm / 2/5″ slices (quarter if really thick)
- 3 celery ribs, cut into 1 cm / 2/5″ slices
Seasoning & Broth
- 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
- 4 cups (1 litre) chicken broth, low sodium
- 4 cups (1 litre) water
- Salt, to taste
Protein and Carb
- 600 g (1.2 lb) bone-in, skinless chicken thighs (4 pieces of about 150 g / 5 oz each)
- 1 cup (180 g) long grain white rice, uncooked
Garnish
- 1 tbsp finely chopped parsley (optional)
Instructions
- Sauté aromatics: Place 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 becomes translucent and fragrant.
- Add vegetables: Stir in the sliced carrots and celery, cooking for an additional minute to combine flavors.
- Add seasoning and liquids: Mix in the Vegeta stock powder, dried parsley, optional dried thyme, and black pepper. Pour in the chicken broth and water, then stir to combine.
- Add chicken and simmer: Add the bone-in chicken thighs to the pot. Cover with a lid and reduce heat to medium-low. Simmer gently for 30 minutes, maintaining a steady but moderate bubble. Occasionally skim off any foam buildup to keep the broth clearer.
- Add rice and continue simmering: Remove the lid and add the uncooked long grain white rice. Stir, cover again, and simmer for another 15 minutes until the rice is cooked through.
- Shred chicken: Remove the soup from heat. Carefully take out the chicken thighs and place in a large bowl. Shred the meat using two forks, discarding the bones.
- Combine and season: Stir the shredded chicken back into the soup. Add half of the chopped parsley, taste, and adjust salt if needed.
- Serve: Ladle the soup into bowls and garnish with the remaining parsley for a fresh, colorful finish.
Notes
- Using bone-in chicken thighs instead of a whole chicken gives a richer and more flavorful broth while being faster to cook and easier to handle.
- The inactive simmer time is 30 minutes where you allow the chicken to cook and flavors to infuse without active stirring.
- You can substitute Vegeta stock powder with vegetable or chicken bouillon cubes or powder as preferred.
- This soup is perfect for a comforting meal and can be adjusted with more or less vegetables according to your taste.
Nutrition
- Serving Size: 638 g
- Calories: 427 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
