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.

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)

Description

This comforting homemade chicken and rice soup is packed with tender chicken, hearty vegetables, and perfectly cooked rice in a flavorful broth. Perfect for chilly nights or when you need a warm, nourishing meal, this quick and healthy recipe is beginner-friendly and ready in under an hour.

Ingredients

Scale

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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Instructions

Sauté the aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and minced garlic, stirring for about 3 minutes until the onions become soft and translucent, releasing their aroma.
Add the vegetables: Stir in the diced carrots and celery and cook for another minute. These vegetables will soften as the soup simmers, adding natural sweetness and a hearty texture.
Incorporate seasonings and broth: 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, stirring well to combine all the flavors.
Simmer the chicken: Nestle the chicken thighs into the broth, ensuring they are fully submerged. Cover the pot and let the soup simmer over medium-low heat for 30 minutes. Occasionally, skim off any foam that rises to the surface for a clearer broth.
Cook the rice: Remove the lid and stir in the uncooked rice. Cover the pot again and allow it to simmer for an additional 15 minutes, or until the rice is fully cooked and tender. If using brown rice, add it earlier as it takes longer to cook.
Shred the chicken: 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 soup and stir well.
Season and serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh parsley for a final touch of brightness and flavor.

Notes

Storage tip: To prevent the rice from soaking up all the broth, store the soup without rice and add freshly cooked rice when reheating.
Enhance the flavor: A squeeze of fresh lemon juice can brighten up the broth beautifully.
Shortcuts: Use pre-cooked rotisserie chicken to cut down on cooking time. Simply shred and add it in the last 5 minutes.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 241 kcal
Sugar: 3.1 g
Sodium: 854 mg
Fat: 7.3 g
Saturated Fat: 1.2 g
Unsaturated Fat: 5.2 g
Trans Fat: 0 g
Carbohydrates: 30.6 g
Fiber: 1.7 g
Protein: 12.7 g
Cholesterol: 46.3 mg