Chicken and Rice Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
or more oil
- 2 garlic cloves
minced
- 1 onion
chopped
- 3 carrots
halved then cut into 1cm / 2/5" slices, quarter if really thick
- 3 celery ribs
cut into 1 cm / 2/5" slices
- 3 tsp Vegeta stock powder
or 2 x vegetable or chicken bouillon cube, or 2 tsp powder, Note 2
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
optional
- 1/4 tsp black pepper
finely ground
- 4 cups chicken broth
low sodium, 1 litre
- 4 cups water
1 litre
- 600 g bone in
skinless chicken thighs, 4 x 150g/5oz, 1.2 lb
- 1 cup long grain white rice
uncooked, 180g
- adjust to tasteSalt
- 1 tbsp finely chopped parsley
optional
Directions
- 1
- 2
Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
- 3
Add carrots and celery, stir for 1 minute.
- 4
Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
- 5
Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
- 6
Remove lid, add rice. Stir, cover, simmer 15 minutes.
- 7
Remove soup from stove.
- 8
Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
- 9
Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.
Chicken and Rice Soup
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About this Recipe
Craving a deeply satisfying, comforting bowl of chicken and rice soup that tastes truly homemade? This recipe delivers a beautiful, flavour-infused, golden, and savoury broth that will warm you from the inside out.
The magic of this chicken and rice soup lies in its clever use of bone-in, skinless chicken thighs. Unlike recipes that rely on whole chickens, bland chicken breasts, or store-bought rotisserie chicken, cooking with chicken pieces significantly enhances the broth's richness and flavor profile. You’ll achieve an incredibly savoury depth that simply can't be replicated, and the process is remarkably faster for such a complex taste.
Expect a truly comforting classic, brimming with tender, juicy chicken and perfectly cooked long grain white rice. Each spoonful offers a harmonious blend of mellow, sweet carrots, gentle celery, and aromatic onion and garlic, all suspended in that magnificent golden broth. It’s a hearty, wholesome experience designed to be both deeply nourishing and utterly delicious, perfect for a cozy evening or a family meal.
Feel free to customize this soup to your liking. The recipe calls for Vegeta stock powder, but you can easily substitute with two vegetable or chicken bouillon cubes, or two teaspoons of bouillon powder. While dried parsley and black pepper are key to the savoury foundation, dried thyme is optional, allowing you to adjust the herbal notes. For a vibrant finish, a sprinkle of fresh chopped parsley before serving adds a lovely pop of color and freshness.
This robust chicken and rice soup is the quintessential comfort food, ideal for chilly days or any time you need a bowl of pure deliciousness. Serve it as a stand-alone meal, perhaps with a crusty piece of bread to sop up every last drop of that incredible broth.