A fragrant, golden, savoury Chicken and Rice soup that takes minimum effort to prepare. So deeply satisfying and comforting you will want to eat it all winter long.
If you need to lighten up your insides after a heavy holiday feast, consider making this nourishing, feel-good soup. You can make it with leftover turkey and bones, or with bone-in chicken thighs, as I have done here. It comes together in less than 45 minutes and much of this time is completely hands-off.
Chicken And Rice Soup Recipe
I have a weakness for stock that is made from scratch. The stock that simmers for hours on the stove made with an array of vegetables and all of the perfect stock bones. This stock is glorious and makes the most magical chicken soup, like this one here.
But we don’t always have time or energy to make these laborious broths. So for this chicken and rice soup we are taking a much simpler, quicker approach and eliminating the need for a homemade broth. Though quick to make, it still has a lot of complexity with flavours and textures that are built from the bottom up.
Like most soups, this one starts with the essential soffritto – onion, celery, carrots, and garlic. These will add lovely flavours and aroma to the soup. Next, we add some uncooked, bone-in chicken thighs. Simmering the chicken in the liquid will help create a really flavourful broth. Lastly, cooking brown rice in the soup is an easy way to add substance and heft.
Finished with a squirt of lime juice, and some chopped fresh parsley, the result is a chicken and rice soup that is absolutely divine. An easy one-pot meal that is exactly what you want when you need a little warmth and comfort.
Ingredients And Notes
Using mostly ingredients that you likely have on hand, this chicken and rice soup comes together so quickly you can easily make it on a busy weeknight.
- Bone-in chicken thighs – Cooking chicken thighs in the broth will flavour the broth as well as provide some very tender meat for the soup. I buy skin-on, bone-in thighs and then remove the skin. You can use boneless, skinless thighs but bone-in ensures the meat stays nice and juicy. See section below for more helpful tips on what chicken to use.
- Onion, carrots, celery, and garlic – These form the base to all great soups.
- Olive oil – Just a little for sautéing the vegetables.
- Brown rice – Pretty much any rice will work here. I use long grain brown rice which takes about 35 – 40 minutes to cook. See more on which rice to use down below.
- Low-sodium chicken broth and water – The brown rice will soak up a lot of the liquid so I like to use a mix of broth and water. Alternatively, use all broth or all water. If using all water, consider adding a few cubes of chicken bouillon which will add a lot of flavour.
- Bay leaf – Though not essential, I love the subtle herbal fragrance that bay leaves lend to soups and stews.
- Salt and pepper – Season generously so the soup doesn’t taste flat.
- Fresh parsley – Optional for garnish. I often use cilantro instead of parsley which is quite heavenly with this chicken and rice soup.
- Fresh lime or lemon – Don’t skip this, squirting in a little lime or lemon juice just before serving really brightens up the flavours of this chicken and rice soup.
Chicken And Rice Soup FAQ’s
Can I use Chicken Breast?
Yes, you can. But I prefer to use dark meat which doesn’t overcook as readily as white. If you choose to use breast, make sure to cook them for less time.
Can I Use Leftover Cooked Chicken?
Cooking chicken in the soup really helps amplify the flavour. However, if you have leftover chicken or turkey, you can definitely use it here instead. Just add it in towards the end so it doesn’t get overcooked.
Can I Use Leftover Cooked Rice?
You can definitely use leftover rice for this chicken soup which will cut down on the overall cooking time significantly. Again, add it in towards the end so it doesn’t get too mushy. You’re just looking to warm it through.
What Is The Best Rice For Chicken Soup?
Brown rice, or wild rice really work great here because they take about the same time to cook as bone-in chicken thighs. However you can also use basmati, jasmine, or white long grain. Just be sure to adjust the cooking time since most will need less cooking time than brown or wild rice.
If you are using leftover chicken, as opposed to cooking the chicken in the broth, I would likely opt for a quicker cooking rice.
How long does it keep?
This soup keeps well for up to 4 days in the refrigerator and is perfect for lunches throughout the week. Keep in mind the rice will soak up a lot of the broth as it sits, so you may want to stir in a little water or stock when reheating it.
Can you freeze it?
How To Make Chicken And Rice Soup
- Rinse the rice and set aside.
- Heat the oil in a heavy-bottomed large soup pot over medium heat. Add the onion, celery, and carrots and cook until the vegetables start to soften, about 2 to 3 minutes.
- Stir in the garlic and bay leaf and cook for 30 more seconds. Add the chicken thighs and rice and stir to coat them in the oil. Pour in the broth and water and season with salt and pepper. Bring to a boil then lower heat to medium-low. Cover and simmer for about 40 minutes, stirring occasionally.
- Check the rice for doneness – it should feel very tender. If rice is done, remove the chicken pieces from the soup and use a fork to separate the meat from the bones. Add the chicken pieces back to the soup and reheat it a little, if necessary.
- Taste and add a little more salt and pepper, if needed. Serve with a squirt of lime or lemon juice and garnish with chopped parsley, if desired.
Tips For Chicken And Rice Soup
- Add enough broth or liquid. The rice will absorb a lot of the liquid so make sure you add plenty.
- Use a good quality chicken broth. Always buy low-sodium chicken broth and make sure you use one that you know and trust and has a really good flavour. Otherwise the soup will just not be as good. I like this one, and I also use this bouillon quite a bit.
- Season generously. Because the broth is low sodium, and because there is a lot of rice and chicken in the soup, you will need to season it well so it doesn’t taste bland. Add the seasoning in stages, tasting as you along until it seems perfect to you.
- Add some greens. You can certainly add some chopped spinach at the end, or a bit of kale or chard, if you wish.
More Easy Soups To Try
- Butternut Squash Soup
- Easy Pantry Tomato Soup
- Roasted Carrot Soup with Crispy Chickpeas
- Lentil and Brown Rice Soup
If you give this Chicken and Rice Soup recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Chicken And Rice Soup
Ingredients
- 2 Tablespoons olive oil
- 1 large onion diced
- 2 large celery stalks diced
- 1 medium carrot peeled and diced
- 2 large garlic cloves peeled and minced
- 8 chicken thighs bone-in, skin-off
- 1 cup long-grain brown rice rinsed well
- 4 cups low-sodium chicken broth
- 4 cups water (or use all broth)
- 1 teaspoon Kosher salt plus more to taste
- freshly ground pepper
- 2 tablespoons chopped fresh parsley optional, for garnish
- 1 lime or lemon
Instructions
- Heat the oil in a heavy-bottomed large soup pot over medium heat. Add the onion, celery, and carrots and cook until the vegetables start to soften, about 2 to 3 minutes. Stir in the garlic and bay leaf and cook for 30 more seconds.
- Add the chicken thighs and rice and stir to coat them in the oil. Pour in the broth and water and season with salt and pepper. Bring to a boil then lower heat to medium-low. Cover and simmer for about 40 minutes, stirring occasionally.
- Check the rice for doneness - it should feel very tender. If rice is done, remove the chicken pieces from the soup and use two forks to separate the meat from the bones. Add the chicken pieces back to the soup and give it all a stir. Taste and add a little more salt and pepper, if needed.
- Serve the soup warm with a squirt of lime or lemon juice and garnish with chopped parsley, if desired.
Notes
- Add enough broth or liquid. The rice will absorb a lot of the liquid so make sure you add plenty.
- Use a good quality chicken broth. Always buy low-sodium chicken broth and make sure you use one that you know and trust and has a really good flavour. Otherwise the soup will just not be as good. I like this one, and I also like these bouillon cubes.
- Season generously. Because the broth is low sodium, and because there is a lot of rice and chicken in the soup, you will need to season it well so it doesn't taste bland. Add the seasoning in stages, tasting as you along until it seems perfect to you.
- Add some greens. You can certainly add some chopped spinach at the end, or a bit of kale or chard, if you wish.
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