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A warm and comforting chicken and rice soup made with boneless, skinless chicken thighs, long-grain white rice, vegetables, and Italian seasoning, ready in about 35 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped small
  • 3 sticks celery, chopped small
  • 3 medium carrots, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 6 boneless, skinless chicken thighs (uncooked)
  • 8 cups chicken broth (two 32 oz. cartons)
  • 1/2 teaspoon Italian seasoning
  • 1 cup long grain white rice (e.g., jasmine)
  • Salt and pepper to taste
  • 1–2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Chop the onion, celery, and carrots into small pieces.
  2. Heat olive oil in a soup pot over medium-high heat.
  3. Add the chopped onion and celery and cook, stirring often, about 5 minutes until softened.
  4. Stir in minced garlic and cook 30 seconds until fragrant.
  5. Add chicken thighs, sliced carrots, chicken broth, Italian seasoning, and rice to the pot.
  6. Increase heat to high and bring the pot to a boil.
  7. Reduce heat to a gentle simmer and stir occasionally to prevent the rice from sticking.
  8. Simmer 15–20 minutes until the chicken is cooked through, the carrots are tender, and the rice is fluffy.
  9. Remove the chicken, shred or chop it, and return it to the pot.
  10. Season with salt and pepper to taste and stir in chopped parsley if using.

Notes

Chicken thighs are preferred for juicy, tender results but bone-in or chicken breasts can be used., Leftover or rotisserie chicken can be added near the end to warm through., To keep rice texture fresh for leftovers, cook soup without rice and add cooked rice when serving., Brown rice can be substituted but requires longer cooking and extra liquid, better cooked separately., Add a splash of fresh lemon juice or fresh herbs like thyme, rosemary, or basil for flavor variations., Store leftovers in an airtight container in the fridge for a few days; reheat gently with extra broth to loosen rice., Freezing soup with rice is not recommended due to texture changes; freeze broth and chicken separately., Serve with crusty bread or a green salad for a complete meal.

Nutrition

Find it online: https://margorecipes.com/easy-chicken-and-rice-soup/