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Easiest Chicken and Rice Soup Recipe

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4.4 from 80 reviews

This easiest chicken and rice soup is a comforting and flavorful dish made with tender chicken thighs, aromatic spices, sautéed vegetables, and fluffy long grain white rice. Perfectly seasoned and simmered to marry all the flavors, this soup is a warming meal for any day.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 cup long grain white rice
  • 5 chicken thighs, excess fat trimmed
  • 6 cups chicken stock
  • 1 lemon
  • Parsley for garnish

Seasonings

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon salt

Vegetables

  • 3 celery stalks, diced
  • 3 carrots, diced
  • 4 cloves garlic, minced

Other

  • 2 tablespoons extra virgin olive oil

Instructions

  1. Cook the rice: Begin by cooking 1 cup of long grain white rice in a rice cooker or on the stovetop according to package instructions to have it ready alongside the soup.
  2. Season the chicken: Mix together 1 tablespoon each of garlic powder, onion powder, dried Italian seasoning, and salt. Rub this spice blend evenly all over the 5 chicken thighs, ensuring they are well seasoned.
  3. Sear the chicken: Heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium-high heat. Place the chicken thighs in the pot and sear on one side for 6 minutes until browned. Flip and sear the other side for another 6 minutes. Remove the chicken from the pot to rest, then shred the meat using your fingers once cool enough to handle.
  4. Sauté the vegetables: Add a small splash of water to the pot to deglaze and loosen any browned bits stuck to the bottom. Add diced celery (3 stalks) and carrots (3) to the pot with a pinch of salt. Sauté for about 5 minutes until the vegetables soften. Stir in the minced garlic (4 cloves) and cook for an additional minute until fragrant.
  5. Simmer the soup: Pour in 6 cups of chicken stock and return the shredded chicken to the pot. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to combine and develop.
  6. Finish and serve: Remove the pot from heat and squeeze in the juice of 1 lemon to brighten the soup. Serve by placing cooked rice into bowls, then ladling the hot chicken soup over the rice. Garnish each bowl with fresh parsley and enjoy while warm.

Notes

  • You can adjust the amount of rice served per bowl based on preference for a heartier or lighter meal.
  • Using chicken thighs keeps the meat tender and juicy, but you can substitute with chicken breasts if preferred.
  • If using a stovetop to cook rice, consider slightly undercooking it so it doesn’t become mushy when added to the soup.
  • For a thicker soup, add additional cooked rice into the pot and simmer a few minutes before serving.
  • Leftover soup keeps well in the refrigerator for up to 3 days and can be frozen for longer storage.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Find it online: https://allyumcooks.com/easiest-chicken-and-rice-soup-recipe/