There is something almost medicinal about a steaming bowl of chicken and rice soup, and this version skips the fuss without skipping the flavor. You build the broth right in the pot by simmering bone-in chicken thighs with aromatics, then shred the meat and cook the rice in that same golden liquid so every grain soaks up the goodness.
Advertisements1
The trick that separates a flat, watery soup from a rich one is browning the chicken and vegetables first. Those browned bits dissolve into the broth and give you depth that would normally take hours of simmering. From there it is mostly hands-off: simmer, shred, add rice, and finish with a squeeze of lemon and a shower of fresh dill.
It is the kind of recipe you memorize after making it twice. Perfect for a cold night, a sick day, or a big pot to eat all week, and it freezes beautifully if you leave the rice out and add it fresh.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) bone-in, skin-on chicken thighs
Bone-in thighs give you the richest broth; if you only have boneless, use 1.5 lb (680g) and reduce the first simmer to 15 minutes. You can also use a whole cut-up chicken or bone-in breasts.
1 tbsp (15ml) olive oil
Any neutral high-heat oil works, like avocado or canola. Skip butter here since it burns before the chicken browns.
1 large yellow onion, diced (about 1.5 cups)
Yellow onion is the workhorse here; a white onion or two large shallots are fine substitutes. Buy onions that feel heavy and firm with dry, papery skins.
3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1.5 cups)
For a faster soup, buy pre-cut carrot coins. Parsnips or a handful of chopped fennel also work if you want a different flavor.
3 celery stalks, sliced 1/4-inch thick (about 1 cup)
Save the leafy celery tops and stir them in at the end for a fresh hit of flavor. Fennel or leek can stand in if you are out of celery.
4 garlic cloves, minced
Fresh garlic is best, but 1 tsp garlic powder added with the broth works in a pinch. Jarred minced garlic is acceptable but tastes flatter.
8 cups (1.9L) low-sodium chicken broth
Homemade stock is ideal, but a good store-bought brand like Swanson or Better Than Bouillon works great. Taste your broth first and adjust salt at the end.
1 cup (185g) long-grain white rice, rinsed
Rinsing removes surface starch so the broth stays clear instead of gluey. Jasmine, basmati, or converted rice all work; do not use instant rice or it will turn to mush.
2 dried bay leaves
Bay leaves add a subtle herbal backbone; fresh bay is stronger, so use just one. Remove them before serving.
1 tsp dried thyme
Dried thyme is more concentrated than fresh; if using fresh, add 1 tbsp. Poultry seasoning or a pinch of dried sage is a nice swap.
1 1/2 tsp kosher salt, plus more to taste
Kosher salt is less salty by volume than table salt, so use 1 tsp if substituting fine table salt. Always taste before adding more at the end.
1/4 cup fresh dill or parsley, chopped, plus lemon wedges for serving
Dill is the classic pairing, but parsley, cilantro, or thinly sliced green onions all brighten the bowl. A squeeze of lemon at the table wakes up the whole pot.
Tips & Tricks
Do not boil the rice hard
Once the rice goes in, keep the soup at a gentle simmer and stir occasionally so grains do not stick to the bottom and scorch.
Salt in layers, not at the end
Season the chicken before browning and taste the broth after the first simmer, because rice absorbs salt as it cooks.
Rinse the rice
A quick rinse under cold water washes off excess starch, which keeps the broth from turning thick and cloudy.
Shred the chicken while it is warm
Warm meat pulls apart easily with two forks; if you wait until it cools, the fibers tighten and shredding becomes a chore.
Pro Tips
Step-by-Step Instructions
1. Brown the chicken
Pat the chicken thighs dry, season with 1 tsp salt and black pepper, and place skin-side down in a Dutch oven over medium-high heat with the olive oil. Cook 6-7 minutes without moving until the skin is deeply golden brown and releases easily, then flip and cook 3 minutes more; the chicken does not need to be cooked through yet.
2. Soften the aromatics
Transfer the chicken to a plate and pour off all but 2 tbsp of the fat. Add the onion, carrots, and celery and cook over medium heat for 5-6 minutes, stirring, until the onion turns translucent and the edges of the vegetables soften.
3. Bloom the garlic
Stir in the garlic and dried thyme and cook for 45 seconds, just until fragrant; garlic burns fast, so keep it moving and pull the pot off the heat if it starts to darken.
4. Simmer the broth
Pour in the chicken broth and add the bay leaves, scraping the browned bits off the bottom with a wooden spoon. Return the chicken to the pot, bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken reaches 165F (74C) on an instant-read thermometer.
5. Shred the chicken
Lift the chicken out with tongs and set it on a cutting board to cool for 5 minutes. Discard the skin and bones, then shred the meat with two forks into bite-size pieces and return it to the pot.
6. Cook the rice
Stir in the rinsed rice, raise the heat to a simmer, and cook uncovered for 15-18 minutes, stirring occasionally, until the rice is tender with a slight bite and the broth has thickened slightly. Taste and add the remaining 1/2 tsp salt as needed.
7. Finish and serve
Remove the bay leaves, turn off the heat, and stir in the fresh dill. Ladle into bowls and serve with lemon wedges so each person can brighten their own bowl.
Delicious Variations
Creamy Chicken and Rice Soup
Stir in 1/2 cup heavy cream or a splash of whole milk after the rice is cooked for a richer, bisque-like bowl.
Lemon Chicken Orzo Soup
Swap the rice for 1 cup orzo and add the zest of one lemon with the broth; the orzo cooks in about 10 minutes.
Southwest Chicken and Rice Soup
Add 1 tsp cumin and a can of diced green chiles with the garlic, and top bowls with avocado, lime, and crushed tortilla chips.
How to Store Simple Chicken and Rice Soup
Refrigerator
Cool the soup within two hours, then store in an airtight container in the refrigerator for up to 4 days. The rice will absorb broth overnight, so add a splash of water or stock when reheating.
Freezer
Freeze the soup without the rice for best results, in airtight containers for up to 3 months. Thaw overnight in the refrigerator and cook fresh rice to stir in when serving.
Reheating
Reheat gently on the stovetop over medium-low heat, adding broth or water as needed, until steaming hot, about 5-7 minutes. Avoid a hard boil, which breaks down the rice and clouds the broth.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work fine, but they cook faster and dry out easily, so simmer them only 12-15 minutes until they hit 165F (74C). Thighs are preferred because their fat and collagen make a richer broth.
Q: Why did my rice get mushy in the soup?
The rice keeps absorbing broth as the soup sits, so it turns soft and bloated over time. Cook the rice separately and add it to each bowl if you plan on having leftovers, or use converted rice, which holds its shape much longer.
Q: How do I make chicken and rice soup taste less bland?
Brown the chicken and vegetables before adding liquid, salt in layers as you go, and finish with fresh lemon juice and herbs off the heat. A splash of soy sauce or a parmesan rind simmered in the broth also adds instant savory depth.
Q: Can I make this soup in a slow cooker?
Yes, add the browned chicken, vegetables, broth, and seasonings to the slow cooker and cook on low for 6 hours or high for 3 hours. Shred the chicken, then stir in cooked rice at the end so it does not turn to mush.
Q: Is chicken and rice soup healthy?
It is a balanced, light meal that is high in protein and low in fat, especially if you skim the fat and use low-sodium broth. One bowl has about 285 calories with 12g of protein, making it a satisfying option for a cold day or a light dinner.
Grab your biggest pot and make this Simple Chicken and Rice Soup tonight, then tell me in the comments whether you went classic with dill or spicy with the Southwest twist. If you make it, snap a photo and tag me so I can see your cozy bowl.
Simple Chicken and Rice Soup
Simple Chicken and Rice Soup is a one-pot comfort classic with tender shredded chicken, fluffy rice, and a savory broth ready in under an hour.
🧂 Ingredients
- 2 lb (900g) bone-in, skin-on chicken thighs
- 1 tbsp (15ml) olive oil
- 1 large yellow onion, diced (about 1.5 cups)
- 3 medium carrots, peeled and sliced into 1/4-inch rounds (about 1.5 cups)
- 3 celery stalks, sliced 1/4-inch thick (about 1 cup)
- 4 garlic cloves, minced
- 8 cups (1.9L) low-sodium chicken broth
- 1 cup (185g) long-grain white rice, rinsed
- 2 dried bay leaves
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt, plus more to taste
- 1/4 cup fresh dill or parsley, chopped, plus lemon wedges for serving
📋 Instructions
- 1Brown the chicken — Pat the chicken thighs dry, season with 1 tsp salt and black pepper, and place skin-side down in a Dutch oven over medium-high heat with the olive oil. Cook 6-7 minutes without moving until the skin is deeply golden brown and releases easily, then flip and cook 3 minutes more; the chicken does not need to be cooked through yet.
- 2Soften the aromatics — Transfer the chicken to a plate and pour off all but 2 tbsp of the fat. Add the onion, carrots, and celery and cook over medium heat for 5-6 minutes, stirring, until the onion turns translucent and the edges of the vegetables soften.
- 3Bloom the garlic — Stir in the garlic and dried thyme and cook for 45 seconds, just until fragrant; garlic burns fast, so keep it moving and pull the pot off the heat if it starts to darken.
- 4Simmer the broth — Pour in the chicken broth and add the bay leaves, scraping the browned bits off the bottom with a wooden spoon. Return the chicken to the pot, bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken reaches 165F (74C) on an instant-read thermometer.
- 5Shred the chicken — Lift the chicken out with tongs and set it on a cutting board to cool for 5 minutes. Discard the skin and bones, then shred the meat with two forks into bite-size pieces and return it to the pot.
- 6Cook the rice — Stir in the rinsed rice, raise the heat to a simmer, and cook uncovered for 15-18 minutes, stirring occasionally, until the rice is tender with a slight bite and the broth has thickened slightly. Taste and add the remaining 1/2 tsp salt as needed.
- 7Finish and serve — Remove the bay leaves, turn off the heat, and stir in the fresh dill. Ladle into bowls and serve with lemon wedges so each person can brighten their own bowl.
