chicken and rice soup recipe

This chicken and rice soup comes from a moment of wanting comfort with a twist. I love the slow-braised method—it turns simple ingredients into something deeply flavorful and tender. It’s a recipe that feels like a small ritual, transforming the kitchen into a warm, inviting space.

Why I keep returning to this recipe

It’s honest and forgiving, perfect for days when I want something nurturing without fuss. The slow braise develops flavors I crave—savory, tender, with just enough acidity to keep it lively. It’s a recipe that doesn’t demand perfection, just patience and a little love.

Breaking down the ingredients

• Chicken thighs: Juicy, forgiving, and flavorful—go for bone-in for extra richness.
• Long-grain rice: Fluffy and light, absorbs broth without turning gluey.
• Carrots: Sweet and earthy; I like slicing them thick for texture.
• Onions and celery: The classic aromatic duo, essential for depth.
• Chicken broth: Look for low-sodium, so you can control salt—smoky or plain, your call.
• Fresh herbs: Thyme and parsley brighten the whole pot, fresh and vibrant.
• Lemon: A splash at the end lifts the flavors—bright and sharp.

Tools and equipment for a perfect soup

• Large heavy-bottomed pot: Even heat distribution for slow simmering.
• Sharp chef’s knife: Precise chopping of vegetables and trimming chicken.
• Wooden spoon: Stirring and scraping flavor from the bottom.
• Measuring cups and spoons: Accurate ingredient quantities.

Step-by-step on crafting your comforting chicken and rice soup

Step 1: Gather your ingredients and prep your tools. A big heavy-bottomed pot is your best friend here.

Step 2: Sear the chicken pieces until golden, about 5 minutes, then remove and set aside.

Step 3: In the same pot, sauté onions, carrots, and celery until fragrant, about 7 minutes.

Step 4: Return the chicken to the pot, add broth, rice, and herbs. Bring to a gentle simmer, about 30 minutes.

Step 5: Check that the chicken is tender and rice is cooked through, flavors melded and inviting.

Step 6: Taste and adjust seasoning—more salt, a squeeze of lemon if needed, then serve hot.

Cooking checkpoints and tips to keep in mind

• Ensure the chicken is well-seared for added flavor and color.
• Simmer gently; a rolling boil can toughen chicken and break down rice.
• Taste often near the end; adjust salt and acidity to brighten the dish.
• Look for tender chicken and fluffy rice as signs it’s ready.

Common mistakes and how to fix them

• Chicken is pale and lacks flavor.? SEARED CHICKEN NOT BROWN ENOUGH → Turn up heat slightly and sear longer, but don’t burn.
• Texture of rice is off.? RICE IS OVERCOOKED AND MUSHY → Reduce simmer time and check rice early.
• Over-seasoning.? BROTH IS TOO SALTY → Dilute with a splash of water or unsalted broth.
• Too dense or starchy.? SOUP IS TOO THICK → Add a bit more broth or water to loosen.

Slow-Braised Chicken and Rice Soup

This comforting chicken and rice soup is made using a slow-braising method that transforms simple ingredients into a tender, flavorful dish. Juicy chicken thighs, fluffy rice, and aromatic vegetables simmer together in a savory broth, resulting in a hearty, inviting soup with a bright finish from fresh herbs and lemon. The final texture is velvety and satisfying, with tender chicken falling off the bone and rice absorbing all the rich flavors.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces bone-in chicken thighs preferably skin-on for extra richness
• 1 cup long-grain rice rinsed until water runs clear
• 2 large onions chopped
• 3 carrots carrots sliced thick
• 2 stalks celery chopped
• 6 cups chicken broth low-sodium preferred
• 2 teaspoons fresh thyme chopped
• 1/4 cup fresh parsley chopped, for garnish
• 1 lemon lemon zested and juiced

Equipment

• Large heavy-bottomed pot
• Sharp chef’s knife
• wooden spoon
• Measuring cups and spoons

Method

 

1. Gather all your ingredients and prep your tools: chop the onions, carrots, celery, and parsley; rinse the rice; and season the chicken thighs.
   
2. Heat your large heavy-bottomed pot over medium heat, then add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
   
3. In the same pot, add chopped onions, carrots, and celery. Sauté until fragrant and vegetables are slightly softened, about 7 minutes, with a gentle sizzle and aroma filling the air.
   
4. Return the seared chicken thighs to the pot, nestling them among the vegetables. Pour in the chicken broth, add the rinsed rice, and sprinkle with chopped thyme. Bring the mixture to a gentle simmer.
   
5. Reduce the heat to low, cover the pot, and let everything simmer gently for about 30 minutes, until the chicken is tender and falling off the bone, and the rice is fluffy and absorbing the flavors.
   
6. Carefully remove the chicken thighs, shred the meat, discarding bones if desired, then return the shredded chicken to the pot. Stir gently to combine.
   
7. Add freshly grated lemon zest and squeeze in lemon juice, stirring to brighten the flavors. Taste and adjust seasoning with more salt if needed.
8. Garnish the soup with chopped parsley just before serving. Ladle into bowls, ensuring each serving has tender chicken, flavorful broth, and fluffy rice.

Notes

For extra richness, you can brown the chicken thighs longer or add a splash of olive oil before searing. Adjust salt and lemon to taste, and serve hot for maximum comfort.