Chicken and Rice Soup Recipe

Okay, so this isn’t some fancy, gourmet chicken and rice soup. It’s the kind you make when you’re feeling a little under the weather, or just want something warm and comforting.

I honestly messed this up a few times before I got it right – too much rice, not enough broth, chicken that tasted like cardboard. But after some tweaking, this version is my go-to. It’s simple, it’s reliable, and it’s pretty much foolproof.

What makes this recipe special? It’s not fancy, it’s just good. No crazy ingredients, no complicated steps. It’s the kind of soup you can make with stuff you probably already have in your pantry and fridge. Plus, it’s a one-pot meal, which means less cleaning – always a win in my book.

Honestly, even if you think you don’t like chicken and rice soup, give this one a shot. It’s perfect for a weeknight dinner, and it makes amazing leftovers. Like, it actually tastes even better the next day.

What You’ll Need

• 1 tablespoon olive oil
• 1 medium onion, chopped small
• 3 sticks celery, chopped small
• 3 medium carrots, peeled & sliced thin
• 3 cloves garlic, minced
• 6 uncooked chicken thighs (boneless, skinless)
• 8 cups chicken broth (two 32 oz. cartons)
• 1/2 teaspoon Italian seasoning
• 1 cup long grain white rice (e.g., jasmine)
• Salt & pepper to taste
• 1-2 tablespoons fresh parsley, chopped (optional)

Steps

1. Prep your onion, celery, and carrots. This is the most tedious part, I won’t lie.
2. Add the oil, onion, and celery to a soup pot over medium-high heat. Sauté for 5 minutes.
3. Stir in the garlic and cook for about 30 seconds. Don’t burn it!
4. Add the chicken thighs, carrots, chicken broth, Italian seasoning, and rice to the pot. Increase the heat to high and bring the soup to a boil.
5. Once boiling, reduce the heat so the soup’s simmering. Give it a good stir to ensure the rice isn’t sticking to the bottom.
6. Continue simmering for 15-20 minutes or until the chicken is cooked through, the carrots have softened, and the rice has cooked. Keep in mind the longer you cook the soup, the mushier the rice will get.
7. Take the chicken out of the pot and shred it or cut it up prior to serving. Add it back in and then season the soup with salt & pepper as needed and add in the parsley if using.

Substitutions That Actually Work

• You can use bone-in chicken thighs, just remember to remove the bones before shredding.
• Chicken breasts work too, but they tend to dry out more easily.
• If you don’t have Italian seasoning, use a mix of oregano, basil, and thyme.
• Brown rice works, but it takes longer to cook.

Making It Diabetes-Friendly

• Use brown rice instead of white rice.
• Reduce the amount of rice overall.
• Watch your portion size.

Tips & Storage

• This soup freezes really well. Just let it cool completely before storing.
• If the soup gets too thick when reheating, add a little more broth or water.
• I usually add a squeeze of lemon juice right before serving. It brightens everything up.