Print

Chicken and Rice Soup: A Warm, Comforting Classic

Print Recipe

A warm, comforting classic that’s perfect for chilly days or when you need a nourishing pick-me-up. Packed with tender chicken, hearty rice, and flavorful vegetables, this one-pot meal is easy to make and incredibly satisfying.

 

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 3 carrots, halved and sliced
  • 3 celery ribs, sliced
  • 3 teaspoons Vegeta stock powder (or 2 bouillon cubes)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried thyme (optional)
  • 1/4 teaspoon ground black pepper
  • 4 cups (1 liter) chicken broth (low sodium)
  • 4 cups (1 liter) water
  • 600g (1.2 lb) chicken thighs, bone-in and skinless
  • 1 cup (180g) long grain white rice, uncooked
  • Salt, to taste
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  • SautĂ© the Aromatics:
    Heat olive oil and butter in a large pot over medium-high heat. Add onion and garlic, cooking for about 5 minutes until fragrant and translucent.
  • Add the Vegetables:
    Stir in the carrots and celery. Cook for 1–2 minutes to combine flavors.
  • Add Broth and Seasonings:
    Mix in the Vegeta stock powder, dried parsley, thyme (if using), and black pepper. Pour in the chicken broth and water, stirring well.
  • Simmer the Chicken:
    Add chicken thighs to the pot. Cover and let simmer on medium-low heat for about 30 minutes. Skim off foam for a clearer broth (optional).
  • Cook the Rice:
    Remove the lid and stir in the uncooked rice. Cover again and simmer for another 15 minutes until the rice is tender.
  • Shred the Chicken:
    Take the chicken thighs out of the pot. Use two forks to shred the meat, discarding the bones. Return the shredded chicken to the pot and stir to combine.
  • Taste and Adjust:
    Stir in half the fresh parsley (if using). Taste the soup and add salt as needed.
  • Serve:
    Ladle the soup into bowls, garnish with additional parsley, and serve warm. Pair with crusty bread or crackers for a complete meal.

Notes

  • Chicken Options: Use bone-in chicken thighs for a rich broth or substitute with boneless thighs or cooked leftover chicken.
  • Rice Tip: Add rice toward the end to prevent overcooking and mushiness.
  • Make-Ahead Option: For freezing, prepare the soup without the rice and add freshly cooked rice when reheating.
  • Herb Variations: Enhance flavors with fresh thyme, bay leaves, or rosemary.

Find it online: https://friendlywell.com/chicken-and-rice-soup-a-warm-comforting-classic/