Description
My go-to chicken and rice soup that’s ready in 35 minutes. Uses chicken thighs so they stay juicy, and everything goes in one pot. Perfect for when you want something warm and filling without a lot of fuss.
Ingredients
The Aromatic Base:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 celery stalks, finely chopped
- 3 medium carrots, peeled and thinly sliced
- 3 cloves garlic, minced
The Heart of the Soup:
- 6 boneless, skinless chicken thighs
- 8 cups chicken broth
- ½ teaspoon Italian seasoning
- 1 cup long-grain white rice (such as jasmine or basmati)
Finishing Touches:
- Salt and pepper, to taste
- 1–2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Get your olive oil hot in the soup pot – medium-high heat works great. Once it starts shimmering (takes maybe a minute), toss in your chopped onion and celery. Let them cook for about 5 minutes until they smell amazing and get soft. This is where all the flavor starts happening!
Add that minced garlic and stir it around for maybe 30 seconds. Don’t walk away here – garlic burns super fast and tastes bitter when it does.
Now dump everything else in – the chicken thighs, carrots, chicken broth, Italian seasoning, and rice. Yeah, it looks like a lot but your pot can handle it.
Crank the heat up and get it boiling, then turn it down so it’s just gently bubbling. Give it a stir every few minutes so the rice doesn’t stick to the bottom.
Let it bubble away for 15-20 minutes. The chicken should be cooked through and the rice tender. I always poke the carrots with a fork to make sure they’re soft enough.
Pull those chicken thighs out and shred them up with two forks. My kids love helping with this part – they think it’s fun. Toss all that shredded chicken back in.
Taste it and add salt and pepper. Every batch is different so don’t skip this step! I sprinkle some fresh parsley on top when I remember to buy it.
Notes
Don’t rush those first few minutes: When you’re cooking the onions and celery, let them get really soft and smell good. This makes or breaks the whole soup
Chicken thighs are forgiving: Even if you overcook them a little, they won’t turn into cardboard like chicken breasts do
Buy low-sodium broth: Then you can add salt to taste instead of ending up with soup that’s way too salty
Stir but don’t go crazy: Too much stirring makes the rice all gluey and gross
Check with a fork: The chicken should fall apart easily when it’s done cooking
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American