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–+ servings

Chicken and Rice Soup

A comforting dish that warms both the body and soul, perfect for chilly days or when you're under the weather. This recipe features tender chicken, nutritious vegetables, and hearty rice in a flavorful broth.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American
Servings 4 servings
Calories 260 kcal

Ingredients
  

For the soup base

  • 1 tbsp olive oil
  • 1 tbsp butter (or more oil)
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 medium carrots, halved then cut into 1cm / 2/5" slices (quarter if really thick)
  • 3 ribs celery, cut into 1 cm / 2/5" slices
  • 3 tsp Vegeta stock powder (or 2 vegetable or chicken bouillon cubes, or 2 tsp powder)
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme (optional)
  • 1/4 tsp black pepper, finely ground
  • 4 cups low sodium chicken broth
  • 4 cups water
  • 600 g bone-in, skinless chicken thighs (4 x 150g/5oz)
  • 1 cup long grain white rice, uncooked
  • Salt, adjust to taste
  • 1 tbsp finely chopped parsley (optional for garnish)

Instructions
 

Preparation

  • Place olive oil and butter in a large pot over medium-high heat. Add onion and garlic, then cook for 5 minutes until the onion becomes translucent.
  • Add the carrots and celery, stirring for 1 minute.
  • Add the stock powder, dried parsley, thyme (if using), pepper, chicken broth, and water. Stir well, then add the chicken.

Cooking

  • Cover with a lid and let it simmer on medium-low heat for 30 minutes, adjusting the heat to keep a nice bubble while skimming off any foam that builds up.
  • After 30 minutes, remove the lid and add the rice. Stir, cover again, and let it simmer for an additional 15 minutes.
  • Remove the pot from the stove.
  • Take out the chicken and place it in a large bowl. Shred it with two forks, discard the bones, and then stir the shredded chicken back into the soup.
  • Stir in half the parsley, taste for salt, and add if needed. Serve hot and garnish with extra parsley if desired.

Notes

For a richer flavor, consider using homemade chicken broth. Feel free to add other vegetables like peas or corn for extra color and nutrients. If you prefer a thicker soup, you can add more rice or let it simmer a bit longer to cook off some liquid.

Nutrition

Serving: 1gCalories: 260kcalCarbohydrates: 30gProtein: 20gFat: 8gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 2g
Keyword Chicken and Rice Soup, Comfort Food, Easy Recipe, Hearty Soup, one pot meal
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