Easy Chicken and Rice Soup Recipe

Introduction

This Easy Chicken and Rice Soup is a comforting, hearty meal perfect for any day of the week. With tender chicken, fragrant vegetables, and flavorful broth, it’s a simple recipe that warms the soul and satisfies your appetite.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped small
• 3 sticks celery, chopped small
• 3 medium carrots, peeled and sliced thin
• 3 cloves garlic, minced
• 6 boneless, skinless chicken thighs
• 8 cups chicken broth (two 32 oz. cartons)
• 1/2 teaspoon Italian seasoning
• 1 cup long grain white rice (e.g., jasmine)
• Salt and pepper to taste
• 1–2 tablespoons fresh parsley, chopped (optional)

Instructions

1. Step 1: Prep your onion, celery, and carrots by chopping them into small pieces.
2. Step 2: Heat olive oil in a soup pot over medium-high heat. Add the onion and celery and sauté for about 5 minutes until softened.
3. Step 3: Stir in the minced garlic and cook for about 30 seconds until fragrant.
4. Step 4: Add the chicken thighs, sliced carrots, chicken broth, Italian seasoning, and rice to the pot. Increase the heat to high and bring the soup to a boil.
5. Step 5: Once boiling, reduce the heat and let the soup simmer. Stir frequently to prevent the rice from sticking to the bottom.
6. Step 6: Simmer for 15–20 minutes until the chicken is cooked through, carrots are tender, and the rice is fully cooked. Be mindful that cooking longer will soften the rice further.
7. Step 7: Remove the chicken from the pot and shred or slice it before returning it to the soup. Season with salt and pepper to taste and add fresh parsley if desired.

Tips & Variations

• For a lighter option, substitute chicken thighs with chicken breasts or turkey.
• Use brown rice instead of white rice, but increase simmering time to about 40 minutes for full cooking.
• Add a squeeze of lemon juice just before serving for a bright, fresh flavor.
• Feel free to toss in other vegetables like peas or spinach near the end of cooking for extra nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it has thickened. This soup also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of rice in this soup?

Yes, you can use other types of rice such as brown rice or jasmine rice. Just remember that brown rice requires a longer cooking time, so adjust the simmering accordingly.

Is it possible to make this soup in a slow cooker?

Absolutely! Sauté the vegetables first for best flavor, then add all ingredients except the rice to the slow cooker. Cook on low for 6-7 hours, add the rice in the last hour, and continue cooking until the rice is tender.

Easy Chicken and Rice Soup Recipe

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4.6 from 129 reviews

This easy chicken and rice soup is a comforting and hearty homemade dish, packed with tender chicken thighs, fresh vegetables, and flavorful broth. Perfect for a cozy meal, this soup simmers to perfection on the stovetop, combining wholesome ingredients to create a satisfying and nourishing experience.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, chopped small
• 3 sticks celery, chopped small
• 3 medium carrots, peeled and sliced thin
• 3 cloves garlic, minced
• 1–2 tablespoons fresh parsley, chopped (optional)

Protein

• 6 uncooked chicken thighs (boneless, skinless)

Liquids & Grains

• 1 tablespoon olive oil
• 8 cups chicken broth (two 32 oz. cartons)
• 1 cup long grain white rice (e.g., jasmine)

Seasonings

• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Prep Vegetables: Prepare your onion, celery, and carrots by chopping them as specified — onion and celery chopped small, carrots peeled and thinly sliced.
2. Sauté Base: Heat 1 tablespoon of olive oil in a soup pot over medium-high heat. Add the chopped onion and celery, sautéing for about 5 minutes until they begin to soften and become fragrant.
3. Add Garlic: Stir in the minced garlic and cook for about 30 seconds to release its flavor, taking care not to burn it.
4. Add Main Ingredients: Place the boneless, skinless chicken thighs into the pot along with the sliced carrots, 8 cups of chicken broth, 1/2 teaspoon Italian seasoning, and 1 cup long grain white rice. Increase the heat to high and bring the soup to a boil.
5. Simmer Soup: Once boiling, reduce the heat to maintain a gentle simmer. Stir the soup well to prevent the rice from sticking to the bottom. Let it simmer for 15-20 minutes or until the chicken is cooked through, carrots are tender, and the rice is fully cooked.
6. Shred Chicken and Final Seasoning: Remove the chicken thighs from the pot and shred or cut them into bite-sized pieces. Return the shredded chicken to the pot. Season the soup with salt and pepper to taste, and add chopped fresh parsley if using.
7. Serve: Give the soup a final stir and serve hot for a comforting meal.

Notes

• The longer you simmer the soup, the softer the rice will become; avoid overcooking if you prefer firmer rice.
• Using boneless, skinless chicken thighs keeps the meat tender and easy to shred.
• Fresh parsley is optional but adds a nice fresh flavor and color.
• You can substitute jasmine rice with other long grain white rice varieties if desired.
• For a lower sodium option, use low-sodium chicken broth and adjust salt accordingly.

Keywords: chicken soup, chicken and rice soup, easy chicken soup, comfort soup, homemade chicken soup