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Chicken Rice Soup

A warm, hearty Chicken Rice Soup loaded with tender chicken and perfectly cooked rice, perfect for cold days or when you need comfort food.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb boneless, skinless chicken breasts or thighs Use bone-in for richer broth, increase cook time.
  • 1 cup long-grain white rice (uncooked) Consider cooking separately if storing.
  • 8 cups chicken broth Low-sodium recommended for better control over seasoning.
  • 3 medium carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced Fresh garlic is preferred for flavor.
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp black pepper
  • 1 tsp salt Adjust to taste.
  • 1 bay leaf Remove before serving.
  • 1/2 juice of half a lemon Optional but recommended for brightness.

Method
 

Preparation
  1. Prep your vegetables and chicken: Dice onion, slice carrots, celery, and mince garlic.
  2. Trim visible fat off the chicken but leave whole for shredding later.
Cooking the Aromatics
  1. Heat olive oil in a large pot over medium heat, add onion and sauté until soft.
  2. Add sliced carrots and celery, stirring for 3 minutes.
  3. Add minced garlic, stirring for 30 seconds until fragrant. Avoid burning.
Adding Broth and Chicken
  1. Pour in chicken broth and add whole chicken breasts or thighs.
  2. Add bay leaf, thyme, parsley, salt, and pepper, stir to combine.
  3. Bring to a boil over medium-high heat.
Cooking the Chicken
  1. Reduce heat to medium-low and simmer chicken for 15 to 20 minutes until fully cooked.
  2. Remove chicken, let it rest for a few minutes, then shred into bite-sized pieces.
Adding Rice
  1. Bring broth back to a gentle boil and add uncooked rice.
  2. Cook uncovered for 15 to 18 minutes until rice is tender.
Combining Chicken and Soup
  1. Return shredded chicken to the pot, stir gently, and simmer for another 3 to 5 minutes.
  2. Taste and adjust seasoning, adding lemon juice if desired.
Serving
  1. Remove bay leaf before serving. Ladle soup into bowls and enjoy with bread or salad.

Notes

For best results, consider using bone-in chicken and optional add-ins like a parmesan rind or herbs.