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Chicken and Rice Soup

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A comforting and hearty chicken and rice soup made with tender chicken, aromatic vegetables, and fresh herbs. Perfect for a nourishing and flavorful meal.

Ingredients

  • 1½ cups yellow onion (diced)
  • 1½ cups celery (sliced)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1½ cups carrot (sliced)
  • 2 pounds bone-in, skin-on chicken (drumsticks and/or thighs or white meat)
  • ½ teaspoon black pepper
  • 3–4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • Small bunch parsley (reserve some for garnish)
  • 6 cups chicken broth (or half broth/half water)
  • 1 cup white rice (basmati preferred)

Instructions

  1. In a large stockpot or Dutch oven, heat olive oil over medium heat. Add diced onion and sliced celery, sprinkle with salt, and sauté until softened and lightly caramelized.
  2. Add sliced carrots, chicken pieces, black pepper, thyme, rosemary, and parsley.
  3. Pour in chicken broth (or broth and water mixture) to cover. Bring to a boil over high heat, then reduce to a simmer and cover.
  4. Simmer for about 30 minutes to develop flavor and cook the chicken thoroughly.
  5. Remove the chicken from the pot and set aside.
  6. Add the rice to the soup, cover, and continue simmering for about 10 minutes until the rice is tender.
  7. Meanwhile, remove meat from the chicken bones and discard bones and skin. Shred or chop the meat and return it to the pot.
  8. Stir well, adjust seasoning with salt and pepper to taste, and serve warm, garnished with fresh parsley.

Notes

  • Use bone-in chicken for deeper flavor, but boneless cuts can be substituted for convenience.
  • Basmati rice works well, but other white rice varieties can be used.
  • Store leftovers in the refrigerator for up to 3 days; rice may absorb more liquid over time.
  • Add extra broth when reheating to adjust consistency.
  • Garnish with fresh parsley for added brightness.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-and-rice-soup/