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Yesica Andrews

Chicken and Rice Soup Recipe Easy Comforting Weeknight Dinner

This Chicken and Rice Soup is an easy dinner option that's perfect for a weeknight meal or family dinner. It’s a simple soup recipe that delivers comforting chicken soup flavors with a rich, golden broth made quickly using bone-in chicken thighs. Enjoy a nourishing and satisfying bowl anytime you need a cozy, home-cooked meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings: 5 servings
Calories: 427
Ingredients Method Notes

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
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme, optional
  • 1/4 tsp black pepper , finely ground
  • 4 cups (1 litre) chicken broth , low sodium
  • 4 cups (1 litre) water
  • 600 g (1.2 lb) bone in , skinless chicken thighs, 4 x 150g/5oz
  • 1 cup (180g) long grain white rice , uncooked
  • Salt, adjust to taste
  • 1 tbsp finely chopped parsley (optional)

Method
 

  1. Heat olive oil and butter together in a large pot over medium-high heat until melted and shimmering.
  2. Add chopped onion and minced garlic, cooking while stirring occasionally until onions become translucent, about 5 minutes.
  3. Mix in the carrot and celery pieces, cook for an additional minute to soften slightly.
  4. Sprinkle in the Vegeta stock powder, dried parsley, thyme if using, and black pepper. Pour in the chicken broth and water, stirring to combine.
  5. Place the bone-in chicken thighs into the pot, cover with a lid, and reduce heat to maintain a gentle simmer for 30 minutes, occasionally skimming off any foam that appears.
  6. Lift the lid and stir in the uncooked rice, cover again and let it simmer for another 15 minutes until the rice is tender.
  7. Remove the pot from heat, take the chicken out and shred it with two forks, discarding the bones.
  8. Fold the shredded chicken back into the soup along with half of the fresh parsley, then season with salt to taste.
  9. Serve the soup in bowls and sprinkle the remaining parsley on top for garnish.

Notes

  • 1. For best flavor, use bone-in skinless chicken thighs; removing skin helps reduce greasiness. Drumsticks or boneless skinless thighs can be used with adjusted cooking times. 2. Vegeta stock powder adds a nice color and flavor, but any bouillon cube or powder works as a substitute. 3. White rice varieties like long grain, jasmine, or basmati are ideal; brown or wild rice requires longer cooking times. 4. To prevent mushy rice when storing leftovers, keep rice and soup broth separate. 5. This soup reheats well and is perfect for meal prep and freezing.