Chicken & Rice Soup

Chicken and rice soup scooped on a gold ladle in a pot.

Course: Soup

Cuisine: American

Keyword: Chicken and rice soup

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 356kcal

Author: Megan Gilmore

Chicken and Rice Soup is a comforting, one-pot meal that is loaded with flavor. You won't believe how easy (and affordable!) it is to make restaurant-quality soup at home.

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Ingredients

1 tablespoon olive oil
1 small yellow onion , chopped
4 medium carrots , peeled & chopped
4 celery ribs , chopped
3 garlic cloves , minced
2 teaspoons dried thyme
1 teaspoon dried oregano
½ cup uncooked white rice
6 cups water
1 ½ pounds boneless skinless chicken thighs
2 teaspoons fine sea salt
1 teaspoon ground black pepper

Instructions

Add the olive oil to a large pot over medium-high heat and saute the onion, carrots, and celery until they soften, about 5 to 8 minutes. Then add in the garlic, thyme, and oregano and stir for 1 more minute.
Add in the water, rice, chicken, salt, and pepper. Bring the liquid to a boil over high heat.
Once the water is boiling lower the heat and cover the pot. Let the soup gently simmer until the chicken reaches an internal temperature of 165ºF about 15 to 20 minutes.
Use tongs to carefully remove the chicken from the pot. Place it on a cutting board and shred it with two forks, or use a knife to cut it into small pieces. Return the chicken to the soup and adjust any seasoning to taste. (I usually add another ½ teaspoon of salt.)
Serve the soup warm, and store any leftovers in an airtight container in the fridge for up to 4 days.

Notes

Nutrition information is for a quarter of the batch, which is roughly 2 heaping cups of soup. This information is automatically calculated and is just an estimate, not a guarantee.

For a vegetarian option, replace the chicken with 1 (15 oz) can of drained and rinsed chickpeas or white beans.

Nutrition