Homemade Chicken and Rice Soup

Name: Homemade Chicken and Rice Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 1 onion, chopped; 3 medium carrots, diced; 3 celery ribs, diced; 1 tablespoon chicken stock powder or 2 chicken bouillon cubes; ½ teaspoon dried parsley; ½ teaspoon dried thyme; 1 bay leaf; ¼ teaspoon 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 white or brown rice; Salt to taste; 1 tablespoon finely chopped fresh parsley (optional)

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There’s something deeply comforting about a bowl of homemade chicken and rice soup. It’s the kind of dish that takes you back to childhood, when a loved one would whip up a warm, nourishing meal on a chilly day. I remember coming home from school to the scent of simmering broth, the gentle aroma of herbs filling the air, and a bowl of golden soup waiting on the table.

This recipe is perfect for beginner cooks because it requires simple ingredients, minimal effort, and delivers a deliciously satisfying meal. It’s also an excellent choice for busy weeknights since it comes together in under an hour. Plus, it’s packed with lean protein, hearty vegetables, and comforting rice, making it both nourishing and filling.

Why This Recipe is Special

Unlike store-bought soups loaded with preservatives and sodium, this homemade version gives you complete control over the ingredients. The beauty of this recipe lies in its balance—tender chicken, aromatic broth, and perfectly cooked rice, all infused with a medley of herbs and spices.

Another reason this recipe stands out is its flexibility. Whether you prefer brown rice for extra fiber, want to swap chicken thighs for breast meat, or love adding extra veggies like spinach or mushrooms, it’s easily customizable to your taste and dietary needs.

Ingredients and Preparation

Each ingredient plays a crucial role in making this soup flavorful and wholesome. Here’s what you’ll need:

Olive oil or coconut oil: Used for sautéing, adding a subtle richness.

Garlic and onions: The foundation of the soup’s deep, aromatic flavor.
Carrots and celery: These classic soup veggies provide sweetness and crunch.
Chicken stock powder or bouillon cubes: Enhances the chicken flavor in the broth.

Dried parsley, thyme, and bay leaf: Essential herbs that add earthy and comforting notes.
Black pepper and salt: Simple seasonings that elevate all the flavors.
Low-sodium chicken broth: Forms the flavorful base of the soup.

Chicken thighs (skinless, bone-in): They stay juicy and add extra depth to the broth.
Rice (white or brown): A hearty addition that soaks up the savory flavors.
Fresh parsley (optional): Adds a touch of freshness as a garnish.

Ingredient Substitutions and Variations

Swap chicken thighs for boneless chicken breast if you prefer leaner meat.
Use brown rice for more fiber but note that it takes longer to cook.
Add extra vegetables like mushrooms, spinach, or bell peppers for variety.

Make it dairy-free by avoiding butter (if used) and ensuring the broth is dairy-free.

Step-by-Step Instructions

Step 1: Heat the oil in a large pot over medium-high heat. Add the chopped onions and minced garlic, stirring for about 3 minutes until the onions turn translucent. This step releases the flavors that will infuse the soup.

Step 2: Add the diced carrots and celery, stirring for another minute. These vegetables will soften as the soup simmers, adding natural sweetness and texture.

Step 3: Sprinkle in the chicken stock powder, dried parsley, thyme, bay leaf, black pepper, and a pinch of salt. Pour in the chicken broth and water, then stir everything together.

Step 4: Place the chicken thighs into the pot, making sure they are fully submerged in the broth. Cover with a lid and let it simmer on medium-low heat for about 30 minutes. Occasionally, skim off any foam that rises to the surface for a clearer broth.

Step 5: Remove the lid and add the uncooked rice to the pot. Stir well, cover again, and let it simmer for another 15 minutes, or until the rice is tender. If using brown rice, add it 5 minutes earlier since it takes longer to cook.

Step 6: Turn off the heat and carefully transfer the cooked chicken to a plate. Using two forks, shred the meat into bite-sized pieces, discarding the bones. Return the shredded chicken to the pot and stir well.

Step 7: Taste the soup and adjust seasoning if needed. Serve hot, garnished with freshly chopped parsley for a final touch of freshness.

Beginner Tips and Notes

Prevent Mushy Rice: If you plan to store leftovers, consider cooking the rice separately and adding it to each bowl before serving. This prevents it from absorbing too much liquid and becoming mushy over time.

Speed Up Cooking: Use rotisserie chicken or leftover cooked chicken to cut down on cooking time. Simply shred it and add it towards the end.
Enhance the Flavor: For extra depth, try adding a splash of lemon juice at the end—it brightens up the soup beautifully.
Avoid Overcooked Veggies: Since the vegetables will continue cooking in the hot broth, don’t sauté them for too long initially.

Serving Suggestions

Pair this easy sheet pan dinner with:

Crusty bread or garlic toast for dipping.
A simple side salad for a fresh contrast.

A dollop of Greek yogurt or sour cream for creaminess.

Storing and Reheating Leftovers

Refrigeration: Store in an airtight container for up to 3 days.
Freezing: To avoid a mushy texture, freeze the broth and chicken separately from the rice. Keeps well for up to 3 months.

Reheating: Warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally.

I’d love to hear how your lemon herb chicken and rice soup turns out! Did you add any personal twists? Let me know in the comments, and don’t forget to share this quick and healthy meal with friends and family.

FAQ About Cozy and Nourishing Homemade Chicken and Rice Soup

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken thighs with boneless, skinless chicken breasts. However, thighs provide more flavor and tenderness due to their higher fat content. If using breasts, consider adding a small amount of butter or olive oil to enhance richness.

How can I prevent the rice from getting mushy?

To keep the rice from over-absorbing liquid, cook it separately and add it to each bowl when serving. If you prefer cooking the rice in the soup, use long-grain rice and serve immediately after cooking.

Can I make this soup in a slow cooker?

Yes! Cook on low for 6–7 hours or high for 3–4 hours, adding the rice during the last 30–40 minutes to prevent it from becoming too soft.

Is this soup freezer-friendly?

Yes, but for best results, store the broth and chicken separately from the rice. The rice tends to absorb liquid and can become mushy when thawed and reheated.

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