This chicken rice soup is a clear, comforting, brothy soup with tender shredded chicken, soft rice, carrots, and celery in a savory herb-scented broth. Bone-in chicken thighs simmer in the pot to make the broth rich and flavorful, and the rice goes in for the last 15 minutes so it stays tender instead of turning mushy. It is a classic bowl for cold days and sick days.
Table of Contents
Why This Chicken Rice Soup Works
Bone-in thighs bring far more flavor and body to the broth than boneless breast meat, and they stay juicy when shredded. Simmering the chicken first and adding the rice later means each part cooks for exactly as long as it needs. The result is a light, clear broth with hearty chunks instead of a starchy stew.
- Rich, clear broth from bone-in chicken thighs.
- Rice added at the right time, so it stays tender, not mushy.
- One pot and everyday ingredients.
- Makes a big batch that reheats well.
Ingredients
The full amounts are in the recipe card below.
- 1 1/4 pounds bone-in, skinless chicken thighs (about 4)
- 1 cup long-grain white rice, uncooked
- 2 tablespoons olive oil
- 1 onion, chopped, and 2 garlic cloves, minced
- 3 medium carrots, diced, and 3 celery ribs, diced
- 4 cups low-sodium chicken broth and 4 cups water
- 1 tablespoon chicken stock powder (or 2 bouillon cubes)
- 1/2 teaspoon each dried parsley and dried thyme, 1 bay leaf, and 1/4 teaspoon black pepper
- Salt, to taste, and 1 tablespoon chopped fresh parsley, for garnish
Pull the skin off the thighs before cooking, so the soup is not greasy. It comes off easily.
How to Make Chicken Rice Soup
Cook the Vegetables
Heat the olive oil in a large pot over medium-high heat. Cook the onion and garlic for 3 minutes until the onion is translucent. Add the carrots and celery and cook for 1 minute.
Simmer the Chicken
Add the stock powder, dried parsley, thyme, bay leaf, pepper, chicken broth, and water and stir. Add the chicken thighs, cover, and simmer on medium-low for 30 minutes. Skim off any foam from the top once or twice if you want a clearer broth.
Add the Rice
Remove the lid, stir in the rice, cover again, and simmer for 15 minutes, until the rice is tender. Do not stir too often, since that can make the rice release extra starch and cloud the broth.
Shred and Serve
Take the chicken out and shred it with two forks, discarding the bones. The meat should reach at least 165°F according to the USDA, and thighs are usually well past that after simmering. Stir the chicken back into the soup, remove the bay leaf, and add salt to taste. Garnish with parsley.
How to Serve Chicken Rice Soup
Serve hot with crusty bread, crackers, or a squeeze of lemon. It makes a light meal on its own or a starter before a bigger dinner. If you like a creamy soup instead, try our creamy Parmesan chicken and rice soup.
How to Store and Reheat
Store in an airtight container in the refrigerator for up to 4 days. The rice absorbs broth as it sits, so add a splash of water or broth when reheating and heat until steaming hot. For freezing, freeze the soup without the rice if possible and add fresh cooked rice when reheating, since cooked rice turns soft and grainy. Frozen soup keeps for up to 3 months.
Tips and Variations
- Do not overcook the vegetables when sauteing. They keep cooking in the soup.
- Do not overcook the rice, because it keeps softening as the soup sits.
- Use drumsticks if you like, and simmer them for the same time.
- Use boneless thighs for a quicker version, and simmer for 15 minutes before adding the rice.
- Use leftover cooked chicken and reduce the water by 1 cup. Add it with the rice.
- Add a squeeze of lemon or a spoonful of lemon juice for brightness.
- Looking for another soup? Try our chicken noodle soup with egg noodles.
- Want a hearty pumpkin soup for fall? See our creamy autumn squash soup.
FAQ
Should I cook the rice separately?
You can cook it directly in the soup as written, or cook it separately and add it to each bowl. Separate rice keeps the broth clearer and is better if you plan to have leftovers.
What type of rice is best?
Long-grain white rice such as jasmine or basmati works best. Brown rice needs more liquid and a longer cook time.
Can I use chicken breast?
Yes, but thighs give more flavor and stay juicier. If you use breasts, simmer for about 20 minutes, shred, and return them to the soup.
Why did my soup get so thick?
The rice keeps absorbing liquid. Stir in extra broth or water when you reheat leftovers.
Can I make chicken rice soup in a slow cooker?
Yes. Cook the chicken, vegetables, and broth on low for 6 hours, then shred the chicken, add the rice, and cook on high for about 30 minutes until the rice is tender.
Homemade Chicken Rice Soup
Ingredients
Main Ingredients
- 1.25 lb bone-in, skinless chicken thighs about 4
- 1 cup long-grain white rice uncooked
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 3 medium carrots diced
- 3 celery ribs diced
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 tbsp chicken stock powder or 2 bouillon cubes
- ½ tsp dried parsley
- ½ tsp dried thyme
- 1 bay leaf
- ¼ tsp black pepper
- salt to taste
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium-high heat. Cook the onion and garlic 3 minutes until the onion is translucent. Add the carrots and celery and cook 1 minute.
- Add the stock powder, dried parsley, thyme, bay leaf, pepper, broth, and water and stir. Add the chicken, cover, and simmer on medium-low for 30 minutes, skimming any foam.
- Remove the lid, stir in the rice, cover, and simmer 15 minutes until the rice is tender.
- Move the chicken to a plate, shred with two forks, and discard the bones (165°F/74°C minimum). Stir the chicken back into the soup and remove the bay leaf.
- Add salt to taste and serve garnished with parsley.
