Best Chicken and Rice Soup
A simple one-pot soup with tender chicken thighs, vegetables, rice, and a lightly seasoned chicken broth. It takes about 35 minutes from start to finish and makes 6 servings.
Print Pin Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped small
- 3 sticks celery, chopped small
- 3 medium carrots, peeled & sliced thin
- 3 cloves garlic, minced
- 6 uncooked chicken thighs (boneless, skinless)
- 8 cups chicken broth (two 32 oz. cartons)
- 1/2 tsp Italian seasoning
- 1 cup long grain white rice
- Salt & pepper
- 1-2 tbsp fresh parsley, chopped (optional)
Instructions
- Prep your onion, celery, and carrots.
- Add the oil, onion, and celery to a soup pot over medium-high heat. Sauté for 5 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the chicken thighs, carrots, chicken broth, Italian seasoning, and rice to the pot. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat so the soup's simmering. Give it a good stir to ensure the rice isn't sticking to the bottom.
- Continue simmering for 15-20 minutes or until the chicken is cooked through, the carrots have softened, and the rice has cooked. Keep in mind the longer you cook the soup, the mushier the rice will get.
- Take the chicken out of the pot and shred it or cut it up prior to serving. Add it back in and then season the soup with salt & pepper as needed and add in the parsley if using.
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Recipe Notes
- The rice will continue absorbing liquid while the soup sits, so leftovers may be considerably thicker. Add extra chicken broth when reheating if needed. If you expect to have plenty of leftovers, or prefer rice with a firmer texture, cook the rice separately and stir it into individual servings instead.
- About 1.5 pounds of chicken was used for these quantities. Anywhere from 1-2 pounds should work. Six thighs are convenient because they're often sold that way, but using exactly six isn't essential. Chicken breasts can also be used; adjust the cooking time as necessary and make sure the chicken reaches 165°F internally.
- Cut the celery into small pieces and slice the carrots thinly. Keeping the vegetables small helps them become tender within the relatively short cooking time.
