Chicken And Rice Soup Recipe

This comforting savory Healing Chicken And Rice Soup is made with tender bone-in chicken, fresh vegetables, and long-grain rice, ready in 50 minutes. Pulling the cooked chicken apart as it swims in a rich, golden, herb-scented broth feels incredibly soothing. I always keep a batch of this ready when the weather gets cold.

Why This Classic Works

For years, I struggled to make chicken soup that did not end up with mushy rice. I finally learned that cooking the rice directly in the broth at the very end prevents it from turning into a starchy paste.

The combination of bone-in chicken thighs and fresh thyme creates a deep, restorative flavor base without needing hours on the stove. This simple change transformed my basic soup into something genuinely restorative.

Healing Chicken And Rice Soup Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1.5 pounds bone-in chicken thighs
• 8 cups low-sodium chicken broth
• 1 cup long-grain white rice, rinsed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

How To Make Healing Chicken And Rice Soup

1. Saute vegetables: Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery, cooking for 6 to 8 minutes until softened.
2. Add aromatics: Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
3. Simmer the chicken: Pour in the chicken broth and nestle the chicken thighs into the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
4. Shred the meat: Carefully remove the chicken thighs from the pot and let them cool slightly. Shred the meat using two forks, discarding the bones.
5. Cook the rice: Return the shredded chicken to the pot and stir in the rinsed rice. Simmer uncovered for 15 minutes until the rice is tender.
6. Season and serve: Stir in kosher salt, black pepper, and fresh parsley before ladling into bowls.

Recipe Tips

• Rinse the rice: Washing away surface starch prevents the soup from becoming cloudy and thick.
• Use bone-in chicken: The bones release collagen into the broth, giving the soup a richer texture.
• Store rice separately: If you plan to have leftovers, cook the rice in a separate pot to stop it from absorbing all the liquid in the fridge.

What To Serve With Chicken And Rice Soup

This soup pairs naturally with thick slices of crusty sourdough bread for dipping into the broth. A sharp arugula salad dressed with lemon juice adds a crisp contrast to the warm, soothing soup.

How To Store

Store leftovers in an airtight container in the fridge for up to four days. Be aware that the rice will continue to absorb broth as it sits, so you may need to add a splash of water or broth when reheating on the stove. I do not recommend freezing this soup, as the rice turns grainy when thawed.

FAQs

• Can I use leftover rotisserie chicken? Yes, simply shred the cooked chicken and add it to the pot at the same time as the rice to heat through.
• What type of rice works best? Long-grain white rice or jasmine rice holds its shape well. Avoid short-grain varieties like arborio, which release too much starch.
• Can I make this in a slow cooker? Add all ingredients except the rice and parsley, cooking on low for 6 hours. Stir in the rice during the last 45 minutes of cooking.
• Why did my soup lose all its liquid? Rice acts like a sponge and will soak up the broth over time. Always keep extra chicken stock on hand to thin it out later.

Nutrition

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 780mg
• Total Carbohydrate: 28g
• Protein: 24g

Try More Recipes:

• Chicken Poblano Pepper Soup Recipe
• Roasted Red Pepper Chicken Soup Recipe
• Max And Ermas Chicken Tortilla Soup Recipe

Healing Chicken And Rice Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Healing Chicken And Rice Soup features comforting savory shredded chicken, tender carrots, and fluffy white rice, ready in 50 minutes. This cozy bowl offers a simple, hearty dinner for chilly nights.

Ingredients

• 1 tablespoon olive oil

• 1 large yellow onion, diced

• 3 medium carrots, sliced

• 3 celery stalks, sliced

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• 1.5 pounds bone-in chicken thighs

• 8 cups low-sodium chicken broth

• 1 cup long-grain white rice, rinsed

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 tablespoons fresh parsley, chopped

Directions

• Saute vegetables: Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery, cooking for 6 to 8 minutes until softened.
• Add aromatics: Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
• Simmer the chicken: Pour in the chicken broth and nestle the chicken thighs into the liquid. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
• Shred the meat: Carefully remove the chicken thighs from the pot and let them cool slightly. Shred the meat using two forks, discarding the bones.
• Cook the rice: Return the shredded chicken to the pot and stir in the rinsed rice. Simmer uncovered for 15 minutes until the rice is tender.
• Season and serve: Stir in kosher salt, black pepper, and fresh parsley before ladling into bowls.