Chicken thigh and rice soup is a simple, filling pot of tender shredded chicken, soft rice, carrots, and celery in a savory golden broth. Bone in thighs simmer right in the pot, which gives the broth far more flavor than boneless breast.
The rice cooks in the same pot during the last stretch, soaking up the broth and thickening the soup naturally. A little butter with the olive oil gives the vegetables a rounder flavor.
Table of Contents
Why This Chicken Thigh and Rice Soup Recipe Works
Bone in thighs stay juicy during a long simmer and release collagen, which gives the broth body and flavor.
Cooking the rice directly in the soup lets each grain absorb chicken flavor, so there is no separate pot to wash.
Carrots, celery, and onion build a sweet base, while dried herbs and a little bouillon deepen the savory notes.
Ingredients for Chicken Thigh and Rice Soup
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 3 medium carrots, halved and cut into 1/2 inch slices
- 3 celery ribs, cut into 1/2 inch slices
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme, optional
- 1/4 teaspoon black pepper
- 4 cups low sodium chicken broth
- 4 cups water
- 1 1/4 pounds bone in skinless chicken thighs (about 4 thighs)
- 1 cup long grain white rice, uncooked
- 1/4 teaspoon kosher salt, plus more to taste
- 1 tablespoon chopped fresh parsley, for garnish
Chicken thighs. Bone in skinless thighs give the ideal flavor. Boneless thighs also work with a shorter simmer.
Rice. Long grain white rice cooks evenly and does not turn mushy.
Bouillon powder. A small amount adds depth. Taste before adding more salt.
Carrots and celery. Cut them the same size so they soften together.
Fresh parsley. Stir it in at the end for brightness.
How to Make Chicken Thigh and Rice Soup
1. Cook the aromatics Heat the oil and butter in a large pot over medium high heat. Cook the onion and garlic for about 5 minutes, until the onion turns soft and translucent.
2. Add the vegetables Stir in the carrots and celery and cook for 1 minute.
3. Build the broth Stir in the bouillon powder, dried parsley, thyme, pepper, broth, and water. Add the chicken and bring to a gentle boil.
4. Simmer the chicken Cover the pot and simmer on medium low for 30 minutes, until bubbling gently. Skim off any foam from the top.
5. Add the rice Remove the lid, stir in the rice, cover again, and simmer for another 15 minutes, until the rice is tender.
6. Shred the chicken Move the chicken to a bowl and check that it reaches 165 degrees F. Shred it with two forks, discard the bones, and stir the meat back into the soup.
7. Season and serve Stir in half the fresh parsley, taste, and add salt as needed. Serve hot with the remaining parsley on top.
How to Serve Chicken Thigh and Rice Soup
Ladle the soup into deep bowls and serve with mozzarella cheesy garlic bread or warm fluffy homemade dinner rolls. A crisp Italian house salad adds freshness, and Roasted chile cheese cornbread makes it a bigger meal.
How to Store and Reheat Chicken Thigh and Rice Soup
Cool the soup and refrigerate within 2 hours in an airtight container for up to 3 days. The rice keeps absorbing broth, so add a splash of water when reheating on the stove until it reaches 165 degrees F. Freeze for up to 1 month, though the rice will soften.
Tips and Variations for Chicken Thigh and Rice Soup
Skim the foam. Removing the foam keeps the broth clear and clean tasting.
Watch the salt. Bouillon and broth carry salt, so taste at the end before adding more.
Rest the rice. If cooking ahead, add the rice on serving day to keep it from turning soft.
Use fresh herbs. A pinch of fresh thyme leaves works if you have no dried.
Add vegetables. Peas or corn go in with the rice.
Brown the thighs. For a deeper flavor, sear the thighs in the pot for a few minutes before adding the broth.
Thin the soup. Add hot water to loosen the soup, since rice thickens it as it sits.
Rice safety. Cool cooked rice quickly because it can carry bacteria that survive cooking. The University of Maine rice guidance explains how to handle rice safely.
Frequently Asked Questions About Chicken Thigh and Rice Soup
Can I use boneless meat for chicken thigh and rice soup?
Yes. Boneless thighs cook faster, so shorten the first simmer by about 10 minutes and check for 165 degrees F.
Can I freeze chicken thigh and rice soup?
Yes, for up to 1 month, but the rice softens. For the ideal texture, freeze the soup without rice and cook fresh rice when serving.
How do I keep rice from getting mushy in chicken thigh and rice soup?
Do not simmer past 15 minutes after adding the rice, and add fresh rice to leftovers.
Can I use brown rice?
Yes, but brown rice needs about 35 to 40 minutes, so add it earlier with extra broth.
What if I do not have bouillon?
Leave it out and add salt to taste.
Chicken Thigh and Rice Soup
Equipment
- Large pot with lid
- Cutting board
- Two forks
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- 1 medium yellow onion chopped
- 3 medium carrots halved and sliced 1/2 inch thick
- 3 celery ribs sliced 1/2 inch thick
- 2 tsp chicken bouillon powder
- ½ tsp dried parsley
- ½ tsp dried thyme optional
- ¼ tsp black pepper
- 4 cup low sodium chicken broth
- 4 cup water
- 1 ¼ lb bone in skinless chicken thighs about 4 thighs
- 1 cup long grain white rice uncooked
- ¼ tsp kosher salt plus more to taste
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Saute. Cook the onion and garlic in the oil and butter for 5 minutes, then add the carrots and celery for 1 minute.
- Simmer. Add the bouillon, herbs, pepper, broth, water, and chicken. Cover and simmer on medium low for 30 minutes.
- Add the rice. Stir in the rice, cover, and simmer for 15 minutes until tender.
- Shred. Remove the chicken, check for 165 degrees F, shred it, and return the meat to the pot.
- Finish. Stir in parsley and salt to taste and serve hot.
