Chicken And Rice Soup Recipe
Make Chicken And Rice Soup Recipe now: tender chicken and plump rice in a bright, silky broth ready in about 45 minutes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds (680 g) boneless, skinless chicken thighs, trimmed and cut into 1/2-inch (1.25 cm) pieces
- 1 1/4 teaspoons fine sea salt, divided, plus more to taste
- 3/4 teaspoon freshly ground black pepper, divided
- 1 cup (150 g) diced yellow onion, about 1 medium onion
- 3/4 cup (100 g) diced carrot, about 2 medium carrots, peeled
- 3/4 cup (90 g) diced celery, about 2 ribs, trimmed
- 3 cloves garlic, finely minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves, finely chopped)
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon ground turmeric (optional, for color and subtle warmth)
- 8 cups (1.9 L) low-sodium chicken broth, at room temperature or cold
- 1 cup (240 ml) water, at room temperature or cold
- 2/3 cup (120 g) long-grain white rice, rinsed under cold water until the water runs mostly clear and drained well
- 1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon), plus more to taste
- 2 tablespoons unsalted butter (28 g), at room temperature (optional, for richness)
- 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish
- Lemon wedges, for serving (optional)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
Step 1: Trim, Dice and Rinse
Trim and cut the boneless, skinless chicken thighs into tidy 1/2-inch pieces, dice the yellow onion, carrots and celery into even small cubes, and finely mince the garlic. Rinse the long-grain white rice under cold running water until the rinse water runs mostly clear, then drain thoroughly. Lay the ingredients in separate small bowls so everything is ready to move quickly — this keeps yield and timing steady when the pot gets hot.
Step 2: Sear the Chicken to Build Flavor
Heat a heavy pot with oil until shimmering, then add the seasoned chicken in an even layer and cook just until the pieces lose their raw pink and pick up light golden-brown spots; the exterior should show a faint crust but the interior remains slightly underdone so it can finish in the broth. Transfer the warm, lightly browned pieces to a bowl, leaving behind the flavorful fond and rendered juices in the pot. This stage is all about concentrated color and glossy, caramelized edges.
Step 3: Soften the Mirepoix and Layer Aromatics
Add the diced onion, carrot and celery to the pot and sweat them gently until the onion is translucent and the vegetables have softened, releasing sweet, soft edges and a satin sheen; season lightly while they cook so the flavors bloom. Add the minced garlic, dried thyme and oregano, bay leaf and turmeric, stirring just until fragrant — avoid browning the garlic so the flavor stays bright and clean.
Step 4: Deglaze and Scrape the Fond
Pour a cup of broth into the pot and use a spoon to lift the browned bits from the bottom; those caramelized fragments dissolve into the liquid and create a deep, savory base. The deglazed liquid should look slightly glossy and speckled with tiny brown fragments and herb flecks — an umami-rich concentrate that will flavor the whole soup.
Step 5: Assemble, Simmer with Rice and Finish Cooking
Return the reserved chicken to the pot, add the remaining chicken broth and the cup of water, then bring the pot briefly to a boil and immediately reduce to a gentle simmer. Stir in the rinsed rice, partially cover, and cook at a gentle simmer until the rice is tender and the chicken is cooked through; the grains should be plump and separate, the chicken fully opaque but still juicy. Stir every few minutes so rice doesn’t cling and watch the broth become slightly thickened and glossy as the rice swells and releases starch.
Step 6: Brighten, Enrich and Rest
Turn the heat low, remove the bay leaf, then stir in the freshly squeezed lemon juice and the optional room-temperature butter until the butter melts into the broth, leaving a silky sheen and a subtle emulsified mouthfeel. Taste and adjust salt and pepper; if the soup is too thick add hot broth a half cup at a time. Let the pot rest, covered, for five minutes to allow the flavors to meld and the temperature to even out.
Step 7: Serve Warm with Fresh Herbs and Lemon
Ladle the soup into warmed shallow bowls, garnish each serving with a generous sprinkle of finely chopped flat-leaf parsley, a small lemon wedge on the side, and an optional light dusting of freshly grated Parmesan. The finished bowl should read as tender white rice pearls, plump chicken morsels with visible fibers, and a glossy, golden broth flecked with green herb and tiny herb specks — serve immediately for best texture.
Notes
- Rinse the rice until water runs mostly clear to remove excess starch.
- Use low-sodium broth so you can control final seasoning.
- Add lemon juice at the end to brighten the broth.
- Reheat gently with extra broth to avoid gummy rice.
- Freeze without the finished rice for best texture when reheating.