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Easy Chicken and Rice Soup

This easy chicken and rice soup recipe transforms simple ingredients into a comforting and flavorful bowl. The key is to sear the chicken and aromatics to build depth of flavor, use quality chicken stock, and rinse the rice for the perfect texture. Garnish with fresh parsley and a squeeze of lemon for a bright finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 8 cups chicken stock low sodium
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup long-grain rice, rinsed
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, chopped for garnish
  • Lemon wedges optional, for serving

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken with salt and pepper.
  2. Working in batches, sear the chicken until golden brown on all sides. Remove the chicken and set aside.
  3. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
  4. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the thyme, bay leaf, and seared chicken.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Stir in the rinsed rice and continue to simmer for another 15-20 minutes, or until the rice is cooked and the chicken is tender.
  7. Remove the bay leaf. Season the soup with salt and pepper to taste. Stir in fresh parsley.
  8. Serve hot with lemon wedges, if desired.

Notes

For a richer flavor, use homemade chicken stock. You can also add other vegetables like leeks or fennel. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Consider adding a parmesan rind to the simmering stock for extra umami flavor. Experiment with different herbs, but thyme and bay leaf are classic choices.