Chicken and Rice Soup

Comforting chicken and rice soup is a nourishing, quick, and simple soup that the entire family will love.  

I had some leftover lemon rice pilaf in the fridge and a couple of bone-in chicken thighs that needed to be used up, so I whipped this chicken and rice soup recipe together for a recent lunch. I simmered the aromatics, veggies, herbs, and chicken together to make an extra tasty broth then tossed in the rice at serving time.  The broth was flavorful, the chicken was tender, and we all thought it was delicious. This was the best chicken and rice soup recipe and it paired perfectly with freshly baked bread and a simple salad.

How to Make Chicken and Rice Soup

Heat the butter in a medium Dutch oven or large saucepan over medium-high heat. Add the onion and cook stirring occasionally until translucent, about 5 minutes.

Add the carrots, celery, garlic, chicken bouillon powder, dried thyme, dried parsley, sea salt, and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute.

Add the chicken broth, water, and chicken thighs and bring to a simmer. Cover with a lid, reduce the heat to low, and simmer for 30-40 minutes, stirring occasionally.

Meanwhile, make the lemon rice pilaf (or use your leftover rice) or cook 1/2 cup of long grain or Jasmine rice per instructions. 

Remove the soup from the stove. Taste and re-season if needed and stir in the fresh parsley. Spoon some rice into each bowl then ladle soup over it. Serve immediately. Enjoy.

Chicken and Rice Soup

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Course: Soup

Cuisine: American

Servings: 3 - 4

Author: Pam - For the Love of Cooking

Equipment

• Medium Dutch Oven or Large Saucepan

Ingredients

• 1 tbsp butter
• ½ small yellow onion, diced
• 3 small carrots, peeled and cut into 1/2-inch pieces
• 2 stalks of celery, cut into 1/2-inch pieces
• 2 large cloves of garlic, minced
• 2 tsp chicken bouillon powder, or more to taste
• ¼ tsp dried thyme
• ¼ tsp dried parsley
• Sea salt and freshly cracked pepper, to taste
• 2 cups chicken broth
• 2 cups water
• 2 large bone-in chicken thighs, skin removed & discarded
• 1 cup leftover cooked lemon rice pilaf **Click the link up above for the recipe
• 1 tbsp fresh parsley, finely chopped

Instructions

• Heat the butter in a medium Dutch oven or large saucepan over medium-high heat. Add the onion and cook stirring occasionally until translucent, about 5 minutes.
• Add the carrots, celery, garlic, chicken bouillon powder, dried thyme, dried parsley, sea salt, and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. 
• Add the chicken broth, water, and chicken thighs and bring to a simmer. Cover with a lid, reduce the heat to low, and simmer for 30-40 minutes, stirring occasionally. 
• Meanwhile, make the lemon rice pilaf (or use your leftover rice) or cook 1/2 cup of long grain or Jasmine rice per instructions. 
• Remove the soup from the stove. Taste and re-season if needed then stir in the fresh parsley.
• Spoon some rice into each serving bowl then ladle soup over it. Serve immediately. Enjoy. 

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