Description

This Chicken Rice Soup is a hearty, comforting classic that’s perfect for chilly evenings, sick days, or busy weeknights. Made with bone-in chicken thighs, tender vegetables, fragrant herbs, and soft rice, this one-pot wonder delivers homemade warmth with minimal effort. It’s nourishing, satisfying, and easy to prepare using everyday ingredients.

Ingredients

Scale

2 tbsp olive oil
2 cloves garlic, minced
1 onion, chopped
3 medium carrots, diced
3 celery ribs, diced
1 tbsp chicken stock powder or 2 chicken bouillon cubes
½ tsp dried parsley
½ tsp dried thyme
1 bay leaf
¼ tsp ground black pepper
4 cups low-sodium chicken broth
4 cups water
1 to 1.5 lbs skinless, bone-in chicken thighs
1 cup uncooked rice
Salt, to taste
1 tbsp chopped fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium-high heat.
Sauté onion and garlic for 3 minutes until translucent.
Add carrots and celery; cook 1 more minute.
Stir in stock powder, parsley, thyme, bay leaf, pepper, broth, and water.
Add chicken thighs. Cover and simmer over medium-low heat for 30 minutes.
Skim off any foam for a clearer broth (optional).
Stir in rice, cover again, and simmer 15 more minutes until rice is tender.
Remove chicken, shred, discard bones, and return meat to the soup.
Add salt to taste. Garnish with parsley and serve hot.

Notes

Avoid overcooking rice if storing leftovers—it continues to soften.

Store rice separately for freezing to maintain texture.

Bone-in chicken enhances flavor but can be replaced with boneless or rotisserie.

Add peas, spinach, or lemon juice for extra nutrients or brightness.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American