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Simple Chicken and Rice

Category: Comforting Bowls for Every Season

Sauté carrots, celery, and onions. Add chicken thighs, broth, and rice. Let it cook until soft. Shred the chicken and ladle into bowls. All done in one pot!
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Barbara Chef
Updated on Wed, 02 Apr 2025 23:56:38 GMT
Simple Chicken and Rice Soup Highlight
Simple Chicken and Rice Soup | cookwithcarla.com

Turn everyday kitchen staples into a soothing pot of chicken and rice soup that'll warm you right up. This amber-colored broth with chunks of juicy chicken, fluffy rice, and crisp veggies makes the perfect comfort meal in only 35 minutes.

I found out how special this soup really is when my family caught colds last winter. Seeing them smile after their first taste reminds me why straightforward, homemade cooking has such amazing power to soothe and nourish.

Key Ingredients Breakdown

  • Chicken thighs bring deeper flavor than using breasts
  • Mild Vidalia onions form the perfect flavor base
  • Crisp carrots contribute subtle sweetness and vibrant look
  • Rich chicken broth boosts the overall taste
  • Jasmine rice adds just enough starch for the right feel
  • Fresh parsley gives a pop of color at the end

Crafting Your Delicious Soup

Taste Base:
Cook onions and celery until they're soft and smell amazing.
Veggie Mix:
Toss in carrots and garlic to build layers of taste.
Chicken Magic:
Let thighs cook gently until they fall apart.
Rice Trick:
Put rice straight into the soup for better flavor pickup.
Bringing It Together:
Pull chicken apart and mix everything up.
Easy Chicken and Rice Soup Recipe Highlight
Easy Chicken and Rice Soup Recipe | cookwithcarla.com

My grandma always told me chicken soup was like medicine in a bowl. Now when I make this, I think of her kitchen and all the love she put into her simple, nourishing meals.

Smart Timing

Getting the texture just right means adding each thing at the perfect moment. Your rice needs just enough cooking time to get soft but still keep its shape.

Flavor Foundation

A tasty broth starts with slowly cooking your veggies until they release all their hidden flavors.

Heat Management

Keeping your pot at a gentle bubble helps make sure your chicken stays tender and your rice doesn't turn to mush.

Prep Shortcuts

Chop veggies and cook chicken the day before so you can throw everything together fast.

Tasty Twists

Squeeze in some fresh lemon or add garden herbs like thyme or rosemary to change things up.

Leftover Love

Keep it in a sealed container for up to three days. Add a splash more broth when warming it up again.

Best Chicken and Rice Soup Recipe Highlight
Best Chicken and Rice Soup Recipe | cookwithcarla.com

After cooking this soup countless times, I've realized that its beauty lies in how simple it is. The mix of juicy chicken, perfectly cooked rice, and veggies swimming in golden broth creates a feeling that fancy, complicated dishes just can't match.

Recipe FAQs

→ Can I use another type of rice?
Absolutely! Long-grain white rice is a good choice. Brown rice needs more time and extra broth. Avoid sticky short-grain varieties.
→ Why is my soup so thick after storing?
Rice keeps soaking up liquid as it sits. Just stir in hot broth to thin it out when you're warming it up again.
→ Can I swap out chicken thighs for breasts?
Definitely! Just make sure chicken breasts hit 165°F. They might cook faster or slower than thighs, so keep an eye on them.
→ Does this soup freeze well?
It's best to leave out the rice before freezing. Add freshly cooked rice after thawing, so it doesn’t turn mushy.
→ How do I keep my veggies from getting too soft?
Chop them into small, even pieces. That way, they cook evenly and stay tender instead of falling apart.

Chicken and Rice Soup

A comforting bowl of rice and chicken with veggies. Easy to make and perfect for sharing with loved ones.

Prep Time
10 min
Cook Time
25 min
Total Time
35 min

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings

Dietary Preferences: Gluten-Free, Dairy-Free

Ingredients

→ Base

01 1 tbsp olive oil
02 8 cups chicken stock (2 cartons, 32 oz each)
03 1 cup jasmine or long-grain white rice
04 6 skinless, boneless chicken thighs (around 1.5 lbs)

→ Fresh Vegetables

05 3 garlic cloves, finely chopped
06 3 celery stalks, diced small
07 1 medium onion, diced small
08 3 carrots, peeled and thinly sliced

→ Seasonings

09 A sprinkle of black pepper and salt to taste
10 1/2 tsp of Italian blend herbs
11 1-2 tbsp of fresh parsley, chopped (optional for topping)

Steps

Step 01

Dice the celery and onion into small bits, slice the carrots finely, and mince the garlic. Smaller pieces cook quickly and are easier to chew.

Step 02

Warm up the olive oil in your large soup pot on medium-high heat. Toss in the onions and celery, stirring until they soften, around 5 minutes.

Step 03

Mix in the minced garlic and let it cook for 30 seconds, just until it becomes fragrant.

Step 04

Drop in the chicken thighs, broth, Italian herbs, rice, and carrots. Turn the heat to high and wait until it starts boiling.

Step 05

Lower the heat once it boils, keeping it at a steady simmer. Stir occasionally to keep the rice from clumping, and let it bubble for 15-20 minutes until everything is cooked through.

Step 06

Pull the cooked thighs from the pot and shred them into bits. Add the shredded chicken back, adjust the salt and pepper to your liking, and sprinkle parsley if you want.

Notes

  1. Rice soaks up liquid as it sits. Add more broth when reheating your leftovers.
  2. To keep leftover rice from getting mushy, cook it separately if you plan to save a lot for later.
  3. Chicken breasts can replace thighs—just check they reach an internal temp of 165°F.

Required Equipment

  • Big soup pot for cooking
  • A sharp veggie-cutting knife
  • Tools for measuring spoons and cups

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 420
  • Fat: 22 g
  • Carbs: 32 g
  • Protein: 23 g