Chicken and rice soup is such a classic—and for good reason! It’s hearty, comforting, and way better than anything you’ll find in a can. And honestly, it’s so easy to make from scratch! The secret to this soup being extra delicious? chicken thighs - they stay tender while everything simmers, unlike chicken breasts, which can dry out.
A Quick Overview
This soup is perfect for those chilly days when you need something warm, or when one of the kiddos is feeling under the weather and just wants a cozy bowl of comfort. Either way, this recipe is a total winner.
How It's Made: Everything cooks in one pot. You start by sautéing the onions and garlic, then toss in the spices. After that, you add the broth, chicken, carrots, and rice, and just let it all simmer together. Once the chicken’s cooked, shred it up, toss it back in, and boom—soup is served! Super easy, minimal cleanup, and SO good. You’re going to love it!
Recipe Ingredients
- 1 Tbsp olive oil
- 1 cup chopped yellow onion - diced
- 2 stalks celery - diced
- 4 cloves garlic - minced
- 2 chicken bouillon cubes
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- 8 cups chicken broth - about two 32 oz cartons
- 1 ½ lbs boneless skinless chicken thighs - about 6 total
- 2 carrots - peeled and diced
- 1 cup Minute rice or uncooked long grain white rice - I used minute rice (rice is uncooked)
- 1 bay leaf
Kitchen Equipment I Used
- Lagostina Pot
- Soup Ladle
How To Make Chicken Rice Soup
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Add 1 tablespoon olive oil to a large pot over medium-high heat. Add 1 cup chopped yellow onion and 2 diced celery stalks and cook for about 2 minutes, until the onion becomes translucent. Stir in 4 minced garlic cloves and cook for 30 more seconds, until fragrant.
STEP 2: Stir in 2 chicken bouillon cubes ( or 1 tablespoon chicken stock powder), ½ teaspoon dried thyme, ¼ teaspoon ground black pepper, and 1 bay leaf.
STEP 3: Add 1 ½ lbs boneless skinless chicken thighs, 8 cups chicken broth, 2 chopped carrots, and 1 cup uncooked rice to the pot. Stir everything together, then bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20–30 minutes, or until the chicken is cooked through and the rice is tender.
STEP 4: Remove the pot from the heat. Remove the chicken thighs and place them on a plate. Shred the chicken with a fork into small pieces, then return the shredded chicken to the soup. Stir everything together. Taste and adjust the seasoning if needed, then serve!
Recipe Tips
- Use chicken thighs, not breasts! I know I mentioned this already, but chicken thighs are so much juicier and they stay tender as the soup simmers, while chicken breasts can get dry and stringy. Trust me, your soup will thank you for it.
- Make it your own with veggies! I’ve stuck with carrots, celery, and onion because they’re simple and classic, but feel free to toss in whatever veggies you’ve got in the fridge—like peas, corn, or even spinach. The more veggies, the merrier.
- Make it ahead – This soup actually tastes better the next day, so it’s perfect for meal prep or making ahead for a busy night. Just store it in an airtight container in the fridge, then reheat on the stove and you’ve got lunch or dinner ready to go.
How To Store Leftovers
- REFRIGERATE – Store in an airtight container for 3-4 days.
- REHEAT – This can be reheated in the microwave or on the stove on medium heat for about 5-8 minutes, or until it’s heated through.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion - diced
- 2 stalks celery - diced
- 4 cloves garlic - minced
- 2 chicken bouillon cubes
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 8 cups chicken broth - about two 32 oz cartons
- 1 ½ lbs boneless skinless chicken thighs - about 6 total
- 2 large carrots - peeled and diced
- 1 cup long grain white rice - or minute rice (rice is uncooked)
- 1 bay leaf
Instructions
- Add 1 tablespoon olive oil to a large pot over medium-high heat. Add 1 cup chopped yellow onion and 2 diced celery stalks and cook for about 2 minutes, until the onion becomes translucent.
- Stir in 4 minced garlic cloves and cook for 30 more seconds, until fragrant.
- Stir in 2 chicken bouillon cubes ( or 1 tablespoon chicken stock powder), ½ teaspoon dried thyme, ¼ teaspoon ground black pepper, and 1 bay leaf.
- Add 1 ½ lbs boneless skinless chicken thighs, 8 cups chicken broth, 2 chopped carrots, and 1 cup uncooked rice to the pot. Stir everything together, then bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20–30 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the pot from the heat. Remove the chicken thighs and place them on a plate. Shred the chicken with a fork into small pieces, then return the shredded chicken to the soup. Stir everything together. Taste and adjust the seasoning if needed, then serve!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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