Easy Chicken and Rice Soup Recipe

This comforting chicken and rice soup is a one-pot meal packed with hearty ingredients and rich flavor. Tender chicken, perfectly cooked rice, and fresh vegetables simmer together to create a satisfying soup ideal for any occasion.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 sticks celery, finely chopped
• 3 medium carrots, peeled and thinly sliced
• 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. Prepare Ingredients:
   Chop the onion, celery, and carrots.
2. Start the Base:
   In a large soup pot, heat olive oil over medium-high heat. Add the onion and celery, sautéing for 5 minutes until softened.
3. Add Garlic:
   Stir in the minced garlic and cook for 30 seconds, until fragrant.
4. Combine Main Ingredients:
   Add the chicken thighs, sliced carrots, chicken broth, Italian seasoning, and rice. Increase the heat to high and bring the soup to a boil.
5. Simmer the Soup:
   Reduce the heat to maintain a steady simmer. Stir well to prevent the rice from sticking to the bottom.
6. Cook Thoroughly:
   Simmer for 15-20 minutes, until the chicken is cooked through, the carrots are tender, and the rice is fully cooked.
7. Shred Chicken:
   Remove the chicken thighs from the pot. Shred or cut them into bite-sized pieces and return them to the soup.
8. Season and Garnish:
   Taste the soup and adjust the seasoning with salt and pepper as needed. Stir in parsley if desired. Serve warm.

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Why You’ll Love This Recipe

This soup is hearty, nutritious, and perfect for chilly evenings or when you’re craving a simple, wholesome meal. It’s a versatile recipe that requires minimal prep and delivers maximum flavor.

Tips

• Use a rotisserie chicken to save time on cooking and shredding.
• Keep an eye on the rice to avoid overcooking—it will continue to absorb liquid as the soup sits.
• Skim off any foam that may rise to the top for a clearer broth.

Variations and Substitutions

• Vegetables: Swap carrots and celery for parsnips, zucchini, or peas for a twist.
• Grains: Substitute rice with quinoa, barley, or wild rice for variety.
• Protein: Use chicken breasts or turkey instead of thighs.

FAQs

Can I make this soup ahead of time?
Yes! Store it in the refrigerator for up to 3 days. Keep in mind that the rice may absorb more liquid, so add a splash of broth when reheating.

Can I freeze this soup?
Yes, but it’s best to freeze it without the rice, as the rice can become mushy. Add freshly cooked rice when reheating.

Serving Suggestions

Serve this chicken and rice soup with crusty bread, garlic toast, or a fresh side salad. Pair it with a glass of your favorite white wine or herbal tea for a cozy meal.