Chicken Rice Soup
This homemade chicken rice soup is a one-pot wonder made with bone-in chicken thighs, classic mirepoix, and long-grain white rice for the ultimate comforting meal.
Equipment
- Large Dutch oven or heavy-bottomed soup pot (at least 6 quarts / 5.7 liters)
- Chef's knife
- Cutting board
- Vegetable peeler
- Wooden spoon or silicone spatula
- Ladle
- Two Forks - for shredding chicken
- Measuring cups and spoons
- Immersion Blender - (optional)
Ingredients
- 1.5 lbs bone-in chicken thighs - 680g, skin-on
- 1 tablespoon olive oil
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 medium carrots - about 1 cup or 130g, peeled and sliced into rounds
- 3 stalks celery - about 1 cup or 100g, sliced
- 4 cloves garlic - minced
- 1 cup long-grain white rice - 185g, uncooked
- 6 cups low-sodium chicken broth - 1.4 liters
- 2 cups water - 480ml
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 0.5 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt - plus more to taste
- 0.5 teaspoon black pepper - plus more to taste
- fresh parsley - for garnish (optional)
Instructions
- Peel and slice carrots into rounds, dice onion, slice celery, and mince garlic. Set aside in prep bowls.
- Heat olive oil over medium-high heat. Pat chicken dry, sear skin-side down for 3-4 minutes until golden brown. Flip and sear other side for 2 minutes. Remove chicken and set aside.
- Reduce heat to medium. Add onion, carrots, and celery to the pot and sauté for 4-5 minutes until onion is translucent. Add garlic and cook for 1 minute until fragrant.
- Return chicken to the pot. Pour in chicken broth and water. Add thyme, parsley, oregano, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat to medium-low and simmer for 20-25 minutes until chicken is tender and cooked through.
- Remove chicken, let cool for 3-5 minutes. Discard skin and bones. Shred meat with two forks into bite-sized pieces.
- Add uncooked rice to the simmering broth. Cook uncovered for 15-18 minutes, stirring occasionally, until rice is tender.
- Return shredded chicken to the pot. Remove bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.
Notes
- Use bone-in, skin-on chicken thighs for the richest broth. The bones release collagen for body and flavor.
- Don't skip searing the chicken - the Maillard reaction creates deep savory flavors that infuse the broth.
- Add the rice after simmering the chicken so it doesn't overcook and turn mushy.
- Season in layers with salt at the beginning but taste and adjust at the end based on your broth's sodium level.
- Keep the soup at a gentle simmer, not a rolling boil, for a clear broth and tender chicken.
- For a thicker broth, use an immersion blender to blend a small portion of the soup right in the pot.
- For meal prep, store the soup base and rice separately to prevent the rice from absorbing all the broth overnight.
- To reheat, add a splash of chicken broth or water to thin the soup, as rice will continue to absorb liquid during storage.
- Add a squeeze of fresh lemon juice at the end for a bright, Greek-inspired avgolemono-style variation.
- For a creamy version, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking.