Chicken and Rice Soup
This easy chicken and rice soup is made in one pot with tender chicken thighs, vegetables, and jasmine rice simmered in a light, savory chicken broth. The chicken cooks first to flavor the broth, then the rice is added afterward for better flavor and control over its texture.
Servings: 12 servings
Calories: 294kcal
Ingredients
- 1 tablespoon olive oil
- 1½ cups onion - diced
- 2 cups celery - chopped
- 3 cups carrots - chopped
- 2 tablespoons minced garlic - about 6 cloves
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt - plus more to taste
- 1 teaspoon freshly ground black pepper
- 3 pounds boneless skinless chicken thighs
- 12 cups low sodium chicken broth
- 1½ cups uncooked jasmine rice - rinsed
- 2-3 tablespoons chopped fresh parsley - for garnish
Instructions
- Saute the vegetables. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, celery, and carrots. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.1 tablespoon olive oil, 1½ cups onion, 2 cups celery, 3 cups carrots
- Add the seasonings. Stir in the garlic, bay leaves, dried thyme, salt, and black pepper. Cook for about 30 seconds, stirring constantly, until fragrant.2 tablespoons minced garlic, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon salt, 1 teaspoon freshly ground black pepper
- Simmer the chicken. Add the chicken thighs and pour in the chicken broth. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken thighs from the pot and set aside.3 pounds boneless skinless chicken thighs, 12 cups low sodium chicken broth
- Cook the rice. Bring the broth back to a gentle simmer. Stir in the rinsed jasmine rice and cook, partially covered, for 12-15 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.1½ cups uncooked jasmine rice
- Shred the chicken. While the rice cooks and once the chicken is cool enough to handle, shred it using two forks and set aside.
- Add the chicken back. Return the shredded chicken to the pot and stir to combine. Simmer for another 2-3 minutes, just until the chicken is heated through.
- Season and serve. Remove and discard the bay leaves. Taste and add additional salt and black pepper as needed. Garnish with fresh parsley or thyme and serve warm.2-3 tablespoons chopped fresh parsley
Notes
- Chicken: Boneless skinless chicken breasts may be substituted for the thighs, but be sure to remove them once they reach 165°F to prevent them from drying out.
- Using cooked rice: Substitute approximately 4 cups cooked rice for the uncooked jasmine rice. Add it with the shredded chicken near the end and heat just until warmed through. The soup will be slightly brothier because the cooked rice will not absorb as much liquid or release as much starch.
- For meal prep: If you expect several days of leftovers, consider cooking the rice separately. Store the rice and soup in separate containers, then add rice to each bowl as you serve it. This keeps the rice from continuing to absorb the broth and becoming overly soft.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The rice will continue absorbing broth as it sits, so add additional chicken broth as needed when reheating.
- Freezing: For the best texture, freeze the soup and cooked rice separately for up to 3 months. Thaw overnight in the refrigerator and combine after reheating.
Nutrition
Calories: 294kcal | Carbohydrates: 27g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 403mg | Potassium: 691mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5454IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
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