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 flavorful vegetables simmered in rich chicken broth. The soup features a clear, nourishing broth with colorful carrots and crunchy celery, finished with a bright squeeze of lemon for extra freshness. Its simple yet satisfying texture makes it perfect for cozy nights or quick weeknight dinners.

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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: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups chicken broth preferably homemade for richer flavor
• 1 lb chicken thighs boneless, skinless, diced
• 1 cup long-grain rice or jasmine rice for fragrance
• 2 carrots carrots peeled and diced
• 2 stalks celery diced
• 1 lemon for squeezing over the soup
• to taste salt
• to taste pepper
• 1 teaspoon fresh thyme or parsley optional for added freshness
• 1 tablespoon oil olive oil

Equipment

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

Method

 

1. Heat the oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until translucent and fragrant, about 5 minutes.
   
2. Add the diced chicken thighs to the pot. Cook until they are lightly browned and cooked through, about 7-8 minutes, stirring occasionally.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add diced carrots and celery to the pot.
   
4. Stir in the rice, then cover the pot and simmer on low heat for about 20 minutes, or until the rice is tender and the vegetables are soft.
   
5. Season the soup with salt, pepper, and a sprinkle of thyme or parsley if desired. Squeeze fresh lemon juice into the soup for brightness, then stir gently.
   
6. Let the soup rest for about 5 minutes to allow flavors to meld. Ladle into bowls and serve hot, garnished with additional herbs or lemon if preferred.
   

Notes

Adjust the seasoning to taste and add hot sauce or extra lemon for a personal touch. Be careful not to overcook the rice to keep the soup with a nice, slightly chewy texture.