Chicken Rice Soup

Simple chicken rice soup consists of chicken cuts, vegetables, and rice soaked deeply in a flavourful broth. It is a nutrient-dense, delicious, and comforting one-pot meal you will love.

Course Lunch/Dinner, Soup

Cuisine American

Keyword chicken rice soup, Chicken soup

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 241.4kcal

Ingredients

2 tablespoons olive oil
2 cloves garlic minced
1 onion chopped
3 carrots medium size [diced]
3 celery ribs diced
1 tablespoon chicken stock powder or 2 chicken bouillon cubes
½ teaspoon parsley dried
½ teaspoon thyme dried
1 bay leaf
¼ teaspoon black pepper finely ground
4 cups chicken broth (low sodium)
4 cups water
1 to 1.5 lb skinless chicken thighs bone-in
1 cup rice uncooked
salt to taste
1 tablespoon finely chopped parsley optional

US Customary - Metric

Instructions

Heat oil in a large pot over medium-high heat. Add onion and garlic and cook for 3 minutes until the onion is translucent. Stir in the carrots and celery and cook for 1 minute.
Add chicken stock powder, dried parsley, thyme, bay leaf, black pepper, chicken broth, and water. Stir, then add chicken.
Cover with a fitting lid, and simmer on medium-low heat for 30 minutes. Once or twice, remove excess foam buildup from broth (not necessary, just makes the soup clearer).
Remove the lid and add the rice. Stir, cover, and simmer for 15 minutes.
Turn off the heat, then remove the chicken to a large plate. Shred with 2 forks, discard bones, then stir the shredded chicken into soup.
Add salt if necessary. Serve, then garnish with parsley.

Notes

Don't overcook the veggies. Sauteing them for too long can make them mushy as they continue to cook in the soup.
Don't overcook the rice because it gets softer as it sits in the soup.

Nutrition