Homemade Chicken And Rice Soup Recipe

This comforting chicken and rice soup blends tender, bone-in chicken with vibrant vegetables and fluffy rice immersed in a rich, savory broth. Infused with garlic, thyme and bay leaf, every spoonful provides a warm, hearty embrace. A generous sprinkle of fresh parsley enlivens this timeless and deeply satisfying dish indeed.

I love making my Homemade Chicken And Rice Soup because its a simple, hearty meal that is perfect for any day. I start with 2 lbs bone in chicken pieces and simmer them in 8 cups low sodium chicken broth so that all the flavors meld into one rich, nutritious base.

Adding 1 cup long grain white rice gives it a filling texture while diced carrots, celery, and a chopped large onion supply plenty of vitamins and fiber. I also toss in 3 minced garlic cloves and drizzle 2 tbsp olive oil for extra flavor.

The bay leaf and 1 tsp dried thyme bring out the natural fragrance of the soup while salt and pepper balance it perfectly. I sprinkle fresh chopped parsley at the end to brighten the dish.

This recipe is one of my favorite Chicken Soup recipes and its a great example of homemade soup recipes that are both delicious and easy to make for a satisfying soup dinner.

Why I Like this Recipe

I really like this recipe because when it cooks the whole kitchen fills with this amazing aroma that makes me feel all warm and at home. I love how all the veggies mix with the chicken and rice to create a hearty, comforting dish that always leaves me satisfied after a long day. I also appreciate that its really easy to follow, even when i mess up a step here and there its forgiving enough to still taste great. Lastly, i like that i can always tweak or add a little extra spice to suit my mood, which makes the recipe fun and keeps it from getting boring.

Ingredients

• Packed with protein and flavor, this ingredient makes your soup hearty and filling.
• Low sodium broth infuses taste while staying light, ensuring a balanced meal for everyone.
• Long grain white rice supplies energy with carbohydrates, absorbing flavors wonderfully.
• Diced carrots add a touch of natural sweetness and essential vitamins for health.
• Diced celery brings crunch and fiber, boosting overall nutritional value nicely.
• Chopped onion enriches the soup with aroma and a mellow, sweet flavor.
• Minced garlic brings a savory kick and depth to the overall taste profile.
• Olive oil helps meld flavors, giving the soup a smooth and rich finish.
• Fresh parsley garnish adds brightness and a pop of herbal freshness to each bowl.

Ingredient Quantities

• 2 lbs bone-in chicken pieces (thighs, drumsticks, whatever you prefer)
• 8 cups low sodium chicken broth
• 1 cup long grain white rice, rinsed
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

How to Make this

1. Heat the olive oil in a big pot over medium heat then add in the chopped onion, diced carrots and celery along with the minced garlic and cook for 5 minutes until they start to soften

2. Place your chicken pieces in the pot and brown them lightly on all sides for about 2-3 minutes per side

3. Pour in the 8 cups of low sodium chicken broth into the pot while stirring

4. Add the bay leaf and 1 teaspoon of dried thyme then season with salt and pepper to taste

5. Bring the mixture to a simmer, cover, and let it cook for around 20 minutes until the chicken is nearly cooked through

6. Stir in the 1 cup of rinsed long grain white rice and let it simmer again for another 15 minutes or so until the rice is tender

7. Once the chicken is fully cooked, take it out of the pot and let it cool a bit

8. Remove the meat from the bones and then put the shredded chicken back into the soup

9. Give the soup a good stir, check if the seasoning needs a bit more salt or pepper, and then remove the bay leaf

10. Serve your soup hot and garnish with a generous sprinkle of chopped fresh parsley Enjoy your comforting bowl of chicken and rice soup!

Equipment Needed

1. A large pot or Dutch oven to cook the soup
2. A cutting board to chop the vegetables
3. A chef knife for dicing the onions, carrots, celery, and mincing the garlic
4. A wooden or stirring spoon for sautéing the veggies and stirring the soup
5. Measuring cups to accurately pour in the chicken broth and rice
6. Measuring spoons for adding in the dried thyme, salt, and pepper
7. A colander or strainer to rinse the long grain white rice
8. Tongs or a fork to take the chicken pieces out of the pot when they’re almost done
9. A ladle for serving the soup into bowls

FAQ

Homemade Chicken And Rice Soup Recipe Substitutions and Variations

• If you dont have bone-in chicken pieces, you might use boneless chicken thighs or even turkey parts which add a slightly different flavor.
• If low sodium chicken broth is missing, regular chicken broth or even a homemade broth will work just fine.
• If long grain white rice isnt available, try jasmine rice or even quinoa for a unique texture and taste.
• If you run low on carrots or celery, consider substituting with parsnips or fennel to keep that veggie vibe in your soup.

Pro Tips

1. If you have time, brown the chicken well on all sides. It adds a rich flavor to the soup that you probably won’t get if you skip that step
2. Make sure to let the veggies sweat properly in the olive oil before adding the chicken. It really brings out their natural sweetness and makes the broth tastier
3. When simmering, keep the pot partially covered so you dont lose too many flavors while still letting some steam escape
4. Taste the broth before serving and adjust salt and pepper. Sometimes a little extra seasoning makes all the difference, especially after the chicken is removed and shredded