Chicken And Rice Soup
A comforting, protein-rich chicken and rice soup made with tender chicken thighs, hearty brown rice, and fresh vegetables. Quick to prepare and perfect for meal prep, this soup is satisfying, low in saturated fat, and ideal for a nourishing lunch or dinner.
Equipment
- 1 large heavy-bottomed soup pot
- 1 Cutting board
- 1 Chef’s knife
- 1 wooden spoon (or spatula)
- 2 Forks (for shredding chicken)
- 2 Forks (for shredding chicken)
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 large celery stalks diced
- 1 medium carrot peeled and diced
- 2 large garlic cloves minced
- 8 bone-in skinless chicken thighs
- 1 cup long-grain brown rice rinsed
- 4 cups low-sodium chicken broth
- 4 cups water or replace with all broth
- 1 teaspoon kosher salt plus extra to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley chopped (optional, for garnish)
- 1 lime or lemon for serving
Instructions
- Prepare the Vegetables: Start by washing and prepping all your vegetables. Dice the onion finely for even cooking, chop the celery into small bite-sized pieces, and peel and dice the carrot similarly. Mince the garlic cloves carefully to release their aroma. These vegetables form the flavor base of the soup, giving it a natural sweetness and depth that infuses every spoonful.
- Heat the Oil: Place a large, heavy-bottomed soup pot over medium heat and pour in the olive oil. Allow it to warm gently until it shimmers but does not smoke.Warming the oil first ensures your vegetables sauté evenly and gain a subtle nutty richness that enhances the soup’s flavor.
- Sauté the Vegetables: Add the diced onion, celery, and carrot to the hot oil. Stir frequently using a wooden spoon or spatula to prevent sticking. Cook for 2–3 minutes until the onion turns translucent and the vegetables soften slightly. This step unlocks the natural flavors and aromas of the vegetables, which will later enrich the broth.
- Add Garlic and Bay Leaf: Stir in the minced garlic along with a bay leaf if desired. Cook for about 30 seconds until the garlic becomes fragrant. Be careful not to let it brown, as burned garlic can introduce a bitter taste that overpowers the delicate soup flavors.
- Add Chicken Thighs: Gently nestle the chicken thighs into the pot. Turn them slightly to coat with the sautéed vegetables and oil. The chicken will release natural juices as it cooks, creating a rich, savory broth while providing protein and tenderness to every spoonful.
- Incorporate the Rice: Add the rinsed brown rice to the pot and stir well to coat the grains in the oil and vegetable mixture. This ensures the rice cooks evenly and absorbs the surrounding flavors, resulting in a perfectly tender texture that complements the chicken and vegetables.
- Add Liquid: Pour in the chicken broth and water, stirring gently to combine all ingredients. Season with the initial teaspoon of kosher salt and a few twists of freshly ground black pepper. This liquid will cook the rice, tenderize the chicken, and carry the combined flavors of all ingredients throughout the soup.
- Bring to a Boil: Turn the heat to medium-high and bring the soup to a rolling boil. Watch closely to avoid overflowing. Boiling activates the cooking process, allowing the rice and chicken to begin absorbing the flavorful broth.
- Simmer Gently: Reduce the heat to medium-low and cover the pot. Let the soup simmer for approximately 40 minutes, stirring occasionally. During this time, the chicken becomes tender, the rice softens, and the vegetables impart their natural sweetness, creating a balanced, comforting flavor.
- Check Rice and Chicken: After 40 minutes, check the rice to ensure it is tender but not mushy. Remove the chicken thighs from the soup and place them on a cutting board. Use two forks to shred the meat from the bones into bite-sized pieces, then return the chicken to the pot. Stir well to evenly distribute the shredded chicken.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add extra salt or pepper gradually until the flavors are perfectly balanced. This step ensures the soup is tailored to your taste and remains savory and satisfying.
- Serve with Citrus and Garnish: Ladle the soup into bowls and add a squeeze of fresh lime or lemon juice to brighten the flavor. Sprinkle with chopped fresh parsley if desired. The citrus adds a fresh contrast to the savory broth, while the parsley enhances the aroma and visual appeal, making each bowl inviting and delicious.
- Store and Reheat: Allow any leftovers to cool slightly before transferring to airtight containers. Refrigerate for up to 4 days. When reheating, stir in a little water or additional broth to restore the soup’s original consistency, as the rice tends to absorb liquid over time. This soup also freezes well, making it ideal for meal prep or quick weeknight meals.
Notes
Use bone-in, skinless chicken thighs for tender, flavorful meat; they also release more natural gelatin into the broth.
Rinse brown rice thoroughly to remove excess starch and prevent clumping.
Adjust seasoning gradually; low-sodium broth allows you to control salt levels for balanced flavor.
Optional greens like spinach, kale, or Swiss chard can be stirred in near the end for extra nutrients.
For a citrusy twist, finish with lime or lemon juice just before serving.
Stir occasionally while simmering to prevent rice from sticking to the bottom.
The soup thickens over time; add extra broth or water when reheating if needed.
