This easy chicken and rice soup recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Chicken and Rice soup
This easy chicken and rice soup recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- tbsp olive oil
- tbsp butter or more oil
- garlic cloves minced
- onion chopped
- carrots , halved then cut into 1cm / 2/5″ slices quarter if really thick
- celery ribs cut into 1 cm / 2/5″ slices
- tsp Vegeta stock powder , or 2 x vegetable or chicken bouillon cube, or 2 tsp powder Note 2
- /2 tsp dried parsley
- /2 tsp dried thyme optional
- /4 tsp black pepper finely ground
- cups chicken broth , low sodium 1 litre
- cups water 1 litre
- 1.2 lb) bone in skinless chicken thighs, 4 x
- 150g/
- cup long grain white rice , uncooked 180g
- Salt adjust to taste
- tbsp finely chopped parsley optional
Instructions
- Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
- Add carrots and celery, stir for 1 minute.
- Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
- 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).
- Remove lid, add rice. Stir, cover, simmer 15 minutes.
- Remove soup from stove.
- Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
- Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.
Tips for the Best Chicken and Rice soup
- Pre-heat & Prep: Always gather all ingredients before cooking chicken and rice soup.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.