Go Back

Chicken Rice Soup

A soul-warming comfort soup with tender chicken, fluffy rice, and perfectly seasoned broth that transforms simple pantry staples into a hearty family meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 cup long-grain white rice (uncooked)
  • 8 cups low-sodium chicken broth
  • 2 medium carrots, diced
  • 2 stalks celery, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot oil. Cook for 6-8 minutes, turning once, until golden brown on both sides.
  2. Remove chicken and set aside. In the same pot, add diced onion, carrots, and celery. Cook for 4-5 minutes until vegetables begin to soften and smell fragrant. Add minced garlic and cook for another 30 seconds until aromatic.
  3. Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Return chicken to the pot along with thyme and bay leaf. Bring mixture to a boil, then reduce heat to maintain a gentle simmer.
  4. Add uncooked rice to the simmering broth. Cover and cook for 18-20 minutes until rice is tender and chicken is fully cooked through. Remove chicken, shred into bite-sized pieces using two forks, then stir back into the soup. Remove bay leaf, taste and adjust seasoning with salt and pepper. Stir in fresh parsley just before serving.

Notes

Don't skip browning the chicken for flavor depth. Avoid using instant rice as it becomes mushy. Use gentle simmering to prevent gummy rice and keep chicken tender. Add fresh herbs at the end to preserve their flavor and color. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently, adding extra broth if needed since rice absorbs liquid over time.