I’m sharing my Chicken Rice Soup, a deceptively simple recipe with one unexpected ingredient and a family tip I’ve relied on for years that will make you want to read on.

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I’ve always believed a bowl can tell a story, and my Chicken Rice Soup does exactly that. I use boneless skinless chicken thighs or breasts and long grain white rice, simple things that surprise you with depth.

This isn’t the usual internet fluff, it’s the kind of thing that shows up in late night searches under Rice Soup Recipes or when you’re hunting for an Easy Chicken And Rice fix. Sometimes it comes out perfect, other times a little underseasoned and I keep tasting anyway, that little wait before the warmth hits just makes me want to share it.

Ingredients

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Chicken thighs or breasts give protein, iron and rich savory flavor feels comforting and filling
White rice adds starchy carbs, makes soup hearty, cooks soft, lower fiber than brown
Carrots bring sweetness vitamin A fiber color and a tender bite when simmered
Onion gives savory depth natural sweetness when cooked adds aroma and background umami
Garlic gives punchy scent and flavor small amount boosts immunity not sweet
Olive oil or butter brings silky mouthfeel healthy fats or rich buttery flavor if used
Parsley and lemon add grassy brightness vitamin C fresh tang that lifts the soup

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts cut into bite size pieces

6 cups low sodium chicken broth

1 cup long grain white rice rinsed

1 medium yellow onion finely chopped

2 medium carrots peeled and sliced

2 celery stalks thinly sliced

3 garlic cloves minced

2 tablespoons olive oil or unsalted butter

1 bay leaf

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley plus more for garnish

1 tablespoon fresh lemon juice optional

How to Make this

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1. Prep everything: rinse 1 cup long grain rice under cold water until the water runs clear, finely chop 1 medium yellow onion, peel and slice 2 carrots, thinly slice 2 celery stalks, mince 3 garlic cloves, chop 2 tablespoons fresh parsley, cut 1 1/2 pounds boneless chicken into bite size pieces, measure thyme and bay leaf.

2. Heat 2 tablespoons olive oil or unsalted butter in a large pot over medium heat. Add the onion, carrots and celery with a little pinch of salt and cook until softened about 5 to 7 minutes; add the garlic for the last 30 to 60 seconds so it doesnt burn.

3. Add the chicken pieces, sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, and cook just until the outsides turn opaque, about 3 to 4 minutes. You dont need to brown them hard.

4. Pour in 6 cups low sodium chicken broth, scrape up any browned bits from the bottom, then add 1 bay leaf and 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves. Bring the pot up to a gentle simmer.

5. Stir in the rinsed rice, lower the heat so the soup maintains a gentle simmer, cover partially and cook until the rice and chicken are tender about 15 to 18 minutes. Tip: avoid a hard boil or the rice will break down and make the soup gluey.

6. Check doneness and seasoning. Remove the bay leaf, taste and add salt or pepper if needed. If the soup is too thin simmer uncovered a few minutes to reduce; if it’s too thick add a splash of hot broth or water.

7. Stir in the chopped parsley and 1 tablespoon fresh lemon juice if using, and a little extra drizzle of olive oil or a small knob of butter for extra silkiness.

8. Let the soup sit off the heat for 2 to 3 minutes so flavors settle, ladle into bowls and garnish with more parsley. Serve hot and enjoy.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven with a lid
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Fine-mesh sieve or small colander (for rinsing rice)
6. Wooden spoon or heatproof silicone spatula
7. Ladle
8. Tongs or a slotted spoon

FAQ

Can I use chicken breasts instead of thighs? Yes, you can. Breasts cook faster and can dry out more, so cut them into even bite size pieces and check that they hit 165°F. I usually use thighs 'cause they're juicier, but breasts work fine if you don't overcook them.

Will the rice get mushy if I cook it in the soup? It can, if you're not careful. Rinsing the long grain rice helps, and keep the simmer gentle. Cook the rice 15 to 18 minutes until tender, or cook rice separately and add it at the end to avoid mushy grains.

Can I use brown rice or leftover cooked rice? Brown rice needs a lot more time and liquid, so either cook it separately and add later, or fully cook it first and then combine. Leftover cooked rice should be stirred in at the end just to heat through, or it will turn gluey.

How do I store and reheat leftovers? Refrigerate in a sealed container for 3 to 4 days. For freezing, remove or reduce the rice first if you can, because rice changes texture when frozen; freeze up to 3 months. Reheat gently on the stove with a splash of broth or water to loosen the soup.

Can I make this in an Instant Pot or slow cooker? Yes. Instant Pot: sauté the veggies and chicken, add broth and pressure cook about 6 minutes, quick release, then stir in rice and simmer on saute until rice is done. Slow cooker: cook chicken, broth and veggies on low for 3 to 4 hours, then add rice in the last 30 to 45 minutes so it doesn't turn to mush.

How do I boost the flavor without adding more salt? Start with low sodium broth like the recipe says, then sear the chicken first for more depth, use the bay leaf and thyme, add lemon juice at the end for brightness, and finish with lots of fresh parsley. Taste and only add extra salt at the very end.

Chicken Rice Soup Recipe Substitutions and Variations

Chicken: swap with boneless skinless turkey breast, shredded rotisserie chicken, or firm tofu for a vegetarian take. If using tofu, stir it in near the end so it wont fall apart.
Rice: use jasmine or basmati white rice, or orzo for a pasta like texture, or brown rice if you pre cook it or allow a lot more simmer time because brown rice takes much longer.
Chicken broth: replace with low sodium vegetable broth, or plain water plus 1 to 2 teaspoons bouillon paste or powder, or mushroom stock for a deeper savory note. Taste and adjust salt.
Olive oil or unsalted butter: use ghee, avocado oil, or light coconut oil. Ghee gives a richer flavor, avocado oil is better if you want higher heat cooking.

Pro Tips

1) Rice and leftovers: rinse the rice then let it dry on a kitchen towel for a few minutes if you plan to toast it for extra nutty flavor. If you know you will have leftovers, either undercook the rice by a couple minutes or cook the rice separately and add it when you reheat the soup, otherwise the rice will soak up all the broth and turn mushy.

2) Pick the chicken that fits how you want the soup: thighs stay juicy and forgiving so the soup tastes richer, breasts are lean but can dry out if overcooked. Or take a shortcut and use shredded rotisserie chicken added at the end for a faster, more reliable result.

3) Layer your salt and finish with acid: season a little when you cook, then taste at the end and adjust. A squeeze of lemon at the finish lifts the whole bowl, and a small knob of butter or drizzle of olive oil right before serving makes the broth silkier. If you want deeper savory notes try simmering in a Parmesan rind or a teaspoon of miso then remove before serving.

4) Keep the simmer gentle and fix texture problems fast: a hard boil will break the rice and make the soup gluey so keep it barely simmering. If it gets too thick add hot broth or water, if it seems flat add a tiny splash of acid or more salt. And throw in your fresh parsley only at the end for the brightest flavor.

Chicken Rice Soup Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my Chicken Rice Soup, a deceptively simple recipe with one unexpected ingredient and a family tip I’ve relied on for years that will make you want to read on.

Servings

servings

Calories

357

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven with a lid
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Fine-mesh sieve or small colander (for rinsing rice)
6. Wooden spoon or heatproof silicone spatula
7. Ladle
8. Tongs or a slotted spoon

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts cut into bite size pieces
6 cups low sodium chicken broth
1 cup long grain white rice rinsed
1 medium yellow onion finely chopped
2 medium carrots peeled and sliced
2 celery stalks thinly sliced
3 garlic cloves minced
2 tablespoons olive oil or unsalted butter
1 bay leaf
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley plus more for garnish
1 tablespoon fresh lemon juice optional

Directions

Prep everything: rinse 1 cup long grain rice under cold water until the water runs clear, finely chop 1 medium yellow onion, peel and slice 2 carrots, thinly slice 2 celery stalks, mince 3 garlic cloves, chop 2 tablespoons fresh parsley, cut 1 1/2 pounds boneless chicken into bite size pieces, measure thyme and bay leaf.
Heat 2 tablespoons olive oil or unsalted butter in a large pot over medium heat. Add the onion, carrots and celery with a little pinch of salt and cook until softened about 5 to 7 minutes; add the garlic for the last 30 to 60 seconds so it doesnt burn.
Add the chicken pieces, sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper, and cook just until the outsides turn opaque, about 3 to 4 minutes. You dont need to brown them hard.
Pour in 6 cups low sodium chicken broth, scrape up any browned bits from the bottom, then add 1 bay leaf and 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves. Bring the pot up to a gentle simmer.
Stir in the rinsed rice, lower the heat so the soup maintains a gentle simmer, cover partially and cook until the rice and chicken are tender about 15 to 18 minutes. Tip: avoid a hard boil or the rice will break down and make the soup gluey.
Check doneness and seasoning. Remove the bay leaf, taste and add salt or pepper if needed. If the soup is too thin simmer uncovered a few minutes to reduce; if it’s too thick add a splash of hot broth or water.
Stir in the chopped parsley and 1 tablespoon fresh lemon juice if using, and a little extra drizzle of olive oil or a small knob of butter for extra silkiness.
Let the soup sit off the heat for 2 to 3 minutes so flavors settle, ladle into bowls and garnish with more parsley. Serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.