I’ll walk you through my Chicken Rice Soup and the single trick I use to coax a deeply seasoned broth and perfectly tender chicken in one pot.
I keep coming back to this Chicken Rice Soup. With whole chicken and long grain white rice at its center, the bowl somehow feels simple and strangely bold at the same time.
One spoon and you notice layers that sneak up on you, a rice that swells with flavor, and yes that guilty finger licking moment you did not expect. I mess up sometimes, it’s not always perfect, sometimes a little thin or too salty, but that rough edge is part of why it keeps pulling me in.
If you like surprises in a familiar bowl this one will make you curious.
Ingredients
- Chicken: Rich in protein and collagen, gives deep flavor and silky mouthfeel to the broth.
- Rice: Long grain rice adds comforting carbs, thickens broth slightly, keeps soup hearty.
- Carrots: Sweet earthy veg, add vitamin A and color, they mellow with long simmering.
- Celery: Crunchy aromatics, gives sodium free flavor, lots of fiber and subtle bitterness.
- Garlic: Pungent, brings savory depth, small amount goes a long way when cooked.
- Lemon: Brightens and balances richness with fresh acid, optional but very refreshing.
- Parsley: Fresh herb finish, adds brightness and vitamin C, looks pretty too.
- Butter or olive oil: Fats carry flavor, give silkier mouthfeel and help saute aromatics evenly.
- Thyme: Herby earthy notes, pairs well with chicken and bay leaves for classic aroma.
Ingredient Quantities
- 1 whole chicken (about 3 to 4 lb), cut into pieces
- 8 cups (2 L) low sodium chicken stock or broth
- 1 cup long grain white rice rinsed
- 2 tbsp unsalted butter or olive oil
- 1 large onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp dried thyme
- 1 1/2 tsp kosher salt more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon (about 1 tbsp), optional
- 1/2 cup frozen peas, optional
How to Make this
1. Prep everything: rinse the 1 cup long grain rice until the water runs clear and set aside, pat the chicken pieces dry and trim excess fat, dice 1 large onion, peel and slice 3 carrots, slice 2 celery stalks, mince 3 garlic cloves and chop the parsley.
2. Heat 2 tbsp unsalted butter or olive oil in a large heavy pot over medium-high heat. Season chicken lightly with pepper and brown in batches until golden, about 3 to 4 minutes per side; don’t crowd the pan. Transfer browned pieces to a plate.
3. Lower heat to medium, add a bit more butter or oil if the pot is dry, then add onion, carrots and celery. Sauté until softened and starting to color, about 6 to 8 minutes, then stir in the garlic and cook 30 to 60 seconds more.
4. Return the browned chicken to the pot, pour in 8 cups (2 L) low sodium chicken stock, add 2 bay leaves and 4 sprigs fresh thyme or 1 tsp dried thyme. Add 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Bring to a gentle boil, skim any foam from the surface.
5. Lower heat to a simmer and cook, uncovered, until the chicken is nearly cooked through, about 20 to 25 minutes. It’s ok if the rice isn’t in yet, we want flavorful broth first.
6. Carefully remove the chicken pieces to a cutting board, let cool a few minutes, then shred the meat off the bones and discard skin and bones. Meanwhile, keep the broth at a simmer.
7. Add the rinsed rice to the simmering broth and cook until tender, about 15 to 18 minutes (timing depends on rice). If using the 1/2 cup frozen peas, stir them in during the last 2 to 3 minutes so they stay bright.
8. Return the shredded chicken to the pot to warm through, taste and adjust seasoning with more salt or pepper if needed. Stir in the 1/4 cup chopped parsley and the optional juice of 1 lemon (about 1 tbsp) to brighten flavors.
9. Remove and discard bay leaves and thyme sprigs, ladle into bowls and serve hot. Tip: if the soup thickens too much as it sits, stir in a little extra hot stock or water; for extra richness add a knob of butter at the end.
Equipment Needed
1. Large heavy pot or Dutch oven (for browning the chicken and simmering the soup)
2. Chef’s knife (sharp)
3. Cutting board
4. Measuring cups and spoons
5. Fine-mesh sieve or small colander (to rinse the rice)
6. Wooden spoon or heatproof spatula (for sautéing)
7. Tongs and a slotted spoon (tongs to turn chicken, slotted spoon to skim foam)
8. Ladle and a large plate or bowl (to rest and shred the chicken)
FAQ
Homemade Chicken And Rice Soup Recipe Substitutions and Variations
- Whole chicken: use about 2 pounds boneless skinless chicken thighs, cut and browned then simmered, or 3 cups shredded rotisserie chicken to save time, just stir rotisserie in near the end so it doesn’t dry out
- 8 cups low sodium chicken stock: swap for 8 cups water plus 2 chicken bouillon cubes, or use low sodium vegetable stock if you want it meatless, just taste and adjust salt
- 1 cup long grain white rice: try 1 cup orzo for a silkier, quicker cook or 3 quarters cup brown rice but expect a longer simmer until tender
- 2 tbsp unsalted butter or olive oil: substitute 2 tbsp ghee for a richer flavor or 2 tbsp avocado oil for a neutral, dairy free option
Pro Tips
1) Brown the chicken in batches and don’t crowd the pan. Those browned bits give the soup real depth; after you take the chicken out, splash a little stock or water in the hot pot and scrape the bottom to dissolve the fond, it makes the broth taste way better.
2) If you plan leftovers cook the rice separately and add to bowls when reheating. Rice keeps soaking up liquid and will go mushy in the fridge, so either undercook it a minute or store rice and broth separately.
3) Use the bones to boost flavor instead of wasting them. After you remove the meat, simmer the carcass a bit longer and strain that liquid back into the pot, or freeze the carcass to make better stock later.
4) Finish at the end not the start. Add peas in the last few minutes so they stay bright, squeeze lemon and stir in parsley right before serving, and only adjust salt at the end so you don’t over-salt as the broth reduces.
Homemade Chicken And Rice Soup Recipe
I’ll walk you through my Chicken Rice Soup and the single trick I use to coax a deeply seasoned broth and perfectly tender chicken in one pot.
6
servings
430
kcal
Equipment: 1. Large heavy pot or Dutch oven (for browning the chicken and simmering the soup)
2. Chef’s knife (sharp)
3. Cutting board
4. Measuring cups and spoons
5. Fine-mesh sieve or small colander (to rinse the rice)
6. Wooden spoon or heatproof spatula (for sautéing)
7. Tongs and a slotted spoon (tongs to turn chicken, slotted spoon to skim foam)
8. Ladle and a large plate or bowl (to rest and shred the chicken)
Ingredients
1 whole chicken (about 3 to 4 lb), cut into pieces
8 cups (2 L) low sodium chicken stock or broth
1 cup long grain white rice rinsed
2 tbsp unsalted butter or olive oil
1 large onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
2 bay leaves
4 sprigs fresh thyme or 1 tsp dried thyme
1 1/2 tsp kosher salt more to taste
1/2 tsp freshly ground black pepper
1/4 cup fresh parsley, chopped
Juice of 1 lemon (about 1 tbsp), optional
1/2 cup frozen peas, optional
Directions
- Prep everything: rinse the 1 cup long grain rice until the water runs clear and set aside, pat the chicken pieces dry and trim excess fat, dice 1 large onion, peel and slice 3 carrots, slice 2 celery stalks, mince 3 garlic cloves and chop the parsley.
- Heat 2 tbsp unsalted butter or olive oil in a large heavy pot over medium-high heat. Season chicken lightly with pepper and brown in batches until golden, about 3 to 4 minutes per side; don't crowd the pan. Transfer browned pieces to a plate.
- Lower heat to medium, add a bit more butter or oil if the pot is dry, then add onion, carrots and celery. Sauté until softened and starting to color, about 6 to 8 minutes, then stir in the garlic and cook 30 to 60 seconds more.
- Return the browned chicken to the pot, pour in 8 cups (2 L) low sodium chicken stock, add 2 bay leaves and 4 sprigs fresh thyme or 1 tsp dried thyme. Add 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Bring to a gentle boil, skim any foam from the surface.
- Lower heat to a simmer and cook, uncovered, until the chicken is nearly cooked through, about 20 to 25 minutes. It's ok if the rice isn't in yet, we want flavorful broth first.
- Carefully remove the chicken pieces to a cutting board, let cool a few minutes, then shred the meat off the bones and discard skin and bones. Meanwhile, keep the broth at a simmer.
- Add the rinsed rice to the simmering broth and cook until tender, about 15 to 18 minutes (timing depends on rice). If using the 1/2 cup frozen peas, stir them in during the last 2 to 3 minutes so they stay bright.
- Return the shredded chicken to the pot to warm through, taste and adjust seasoning with more salt or pepper if needed. Stir in the 1/4 cup chopped parsley and the optional juice of 1 lemon (about 1 tbsp) to brighten flavors.
- Remove and discard bay leaves and thyme sprigs, ladle into bowls and serve hot. Tip: if the soup thickens too much as it sits, stir in a little extra hot stock or water; for extra richness add a knob of butter at the end.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 650g
- Total number of serves: 6
- Calories: 430kcal
- Fat: 16g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 7g
- Cholesterol: 140mg
- Sodium: 600mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 2.5g
- Sugar: 3.5g
- Protein: 55g
- Vitamin A: 5000IU
- Vitamin C: 8mg
- Calcium: 60mg
- Iron: 2.5mg
