chicken and rice soup recipe

Chicken and rice soup is the kind of dish that whispers comfort. It’s humble, yes, but packed with enough flavor to make you forget about takeout. I love how it feels like a warm hug, especially when the weather dips and I want something easy but satisfying.

Why I keep coming back to this recipe

It’s simple, honest, and forgiving. The way it evolves with just a squeeze of lemon or a dash of hot sauce keeps it interesting. Plus, it’s quick enough to make on busy nights but hearty enough to satisfy cravings. It’s my go-to for those days when I need comfort that’s easy to come by.

Breaking down the ingredients

• Chicken thighs: Juicy and flavorful, I prefer thighs for their forgiving nature and richness.
• Rice: Long-grain rice stays fluffy, but jasmine adds a fragrant, slightly sweet note.
• Carrots: Sweet and tender, add color and a subtle sweetness that balances the broth.
• Celery: Crunchy and aromatic, it adds a fresh, herbal note.
• Lemon: Brightens everything with a zing, especially when squeezed right before serving.
• Chicken broth: Use homemade if you can—more depth, less salt, richer flavor.
• Seasonings: Salt and pepper are basics, but don’t skip a touch of thyme or parsley for freshness.

Tools of the trade for soup success

• Large heavy-bottomed pot: To evenly cook the soup and prevent scorching.
• Sharp knife: For chopping vegetables and chicken efficiently.
• Cutting board: A stable surface for prep work.
• Ladle: To serve and check the soup during cooking.
• Measuring spoons and cups: For precise seasoning and ingredients.

Step-by-step: Crafting your chicken and rice soup

Step 1: Start with a large, heavy-bottomed pot on medium heat. Add a splash of oil and sauté chopped onions until translucent, about 5 minutes.

Step 2: Add diced chicken (preferably thighs, for more flavor) and cook until lightly browned, 7-8 minutes.

Step 3: Pour in chicken broth, bring to a simmer, then add rice, carrots, and celery. Cook until rice and vegetables are tender, about 20 minutes.

Step 4: Season with salt, pepper, and a squeeze of lemon to brighten. Let it rest for 5 minutes before serving.

Cooking checkpoints and tips to keep in mind

• Ensure the rice is not overcooked; it should be tender but still hold shape.
• The chicken should be cooked through but not dry; slice to check for no pink in the middle.
• The broth should be flavorful and clear, with a slight shimmer from the fat but not greasy.

Common mistakes and how to fix them

• Too thick or rice sticking to the bottom.? Add more broth if the rice absorbs too much and the soup thickens.
• Burnt bits or scorched taste.? Reduce heat slightly if ingredients start to stick or burn.
• Overly salty or intense flavor.? Add a splash of water or broth to loosen if the soup becomes too concentrated.
• Overcooked, mushy vegetables.? Use a gentle simmer for delicate ingredients to prevent overcooking.

Chicken and Rice Soup

Chicken and rice soup is a comforting, hearty dish that combines tender chicken thighs, fluffy rice, and aromatic vegetables simmered in rich chicken broth. The soup develops a clear, flavorful broth with a slightly thickened texture, finished with a bright squeeze of lemon for added freshness. It’s the perfect one-pot meal for cozy nights, offering a warm hug in every spoonful.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken thighs boneless and skinless preferred
• 1 cup long-grain rice
• 2 carrots carrots peeled and sliced
• 2 stalks celery chopped
• 1 whole lemon for squeezing at the end
• 4 cups chicken broth preferably homemade
• 1 teaspoon dried thyme or fresh parsley for seasoning
• to taste salt and pepper
• 1 tablespoon oil for sautéing

Equipment

• Large heavy-bottomed pot
• Sharp knife
• Cutting board
• Ladle
• Measuring spoons and cups

Method

 

1. Start by heating a large heavy-bottomed pot over medium heat. Add a tablespoon of oil and sauté chopped onions until they turn translucent and fragrant, about 5 minutes.
   
2. Add the chicken thighs to the pot and cook until they develop a light golden color, about 7-8 minutes, turning occasionally to cook evenly.
3. Pour in the chicken broth and bring it to a gentle simmer. Add sliced carrots, chopped celery, dried thyme or parsley, and the rice.
4. Reduce the heat to low and cover the pot. Let the soup simmer gently until the rice and vegetables are tender, about 20 minutes, stirring occasionally to prevent sticking.
5. Once cooked, check the seasoning and add salt and pepper to taste. Squeeze fresh lemon juice into the soup for brightness and stir well.
6. Remove the chicken thighs and shred them into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
7. Let the soup rest for a few minutes to allow flavors to meld, then serve hot with an extra squeeze of lemon if desired.

Notes

For added freshness, sprinkle chopped parsley on top before serving. Use homemade broth for richer flavor or store-bought if needed. Adjust seasoning as preferred for saltiness and acidity.