Chicken and Rice Soup: A Warm, Comforting Classic
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
- 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
- 600 g 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
Sauté 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.