Easy Chicken and Rice Soup Recipe

How do you make a chicken and rice soup that bursts with flavor without spending all day in the kitchen?

chicken rice soup recipe directions

Craving a warm, comforting bowl of homemade chicken and rice soup without spending hours in the kitchen?

Get ready to unlock a simple recipe packed with flavor, using just a handful of ingredients and easy-to-follow steps, that will leave you saying "wow!"

Ingredients

list of ingredients needed

Alright, let's gather what we need for this awesome soup – I promise it's easier than trying to catch a greased pig! You're gonna need 1 tbsp each of olive oil and butter – or just more oil if you're avoiding dairy.

Next, grab 2 minced garlic cloves, 1 chopped onion, 3 sliced carrots, and 3 sliced celery ribs. Now, for some flavor, we want 3 tsp of Vegeta stock powder or bouillon cubes. Gotta have 1/2 tsp each of dried parsley and pepper, plus thyme if you're feeling fancy.

We can't forget the liquids! So we will need 4 cups each of chicken broth and water. Also, 600g of bone-in, skinless chicken thighs, and 1 cup of uncooked long-grain white rice are essential. Like the chicken burritos, this recipe also utilizes chicken as an ingredient. Finally, have some salt ready to adjust to taste, and optional but recommended, 1 tbsp of finely chopped parsley.

Instructions

concise instruction capture details

Let me walk you through making this simple soup. First, I want you to grab a big pot and heat up a tablespoon of olive oil alongside a tablespoon of butter – or more oil if you're feeling it – over medium-high heat.

Next, toss in two minced garlic cloves and one chopped onion. Cook them for about five minutes, until the onion's clear. Add three sliced carrots and three sliced celery ribs; stir that for a minute.

Now, for the flavor! We're gonna add three teaspoons of Vegeta stock powder – or two bouillon cubes if you're using those – along with a half teaspoon each of dried parsley and thyme…if you want. And a quarter teaspoon of black pepper. A great way to add even more nutrients to the soup would be to toss in some green vegetables at some point.

Pour in four cups of chicken broth and four cups of water. Stir, then add 600g of bone-in, skinless chicken thighs. Cover, simmer 30 minutes. Remove the lid, add one cup of rice, stir, cover, simmer 15 minutes. Take it from the stove after that!

Recipe Notes

recipe instruction summary notes

Let's explore into some essential recipe notes! First, chicken choice matters – I swear by bone-in thighs because fat equals flavor, remember? Just yank that skin off to avoid a greasy soup!

Next up, I use Vegeta stock powder for that classic soup flavor and golden color, but don't sweat it if you can't find it. Any chicken or veggie bouillon cube works just fine!

Rice time! Any ordinary white rice is great. Seriously, long grain, short grain, jasmine, they all work! Brown or wild rice needs a head start, add it about 5 minutes after the chicken.

Storage tip: separate the rice from the broth! Trust me, nobody wants a mushy rice brick. Don't want mushy rice? Cook it halfway, store them separately, and assemble.

Nutrition Information

food composition and data

Speaking of stocking up, let's talk about what's inside each bowl – the nutrition! I've calculated it out for you, and one serving – a generous 638g bowl – clocks in at about 427 calories. That's around 21% of your daily calorie intake based on a standard 2,000-calorie diet, so it is not bad!

Remember, this is an estimate. Play around with this by changing portion sizes slightly. The exact values depend on the specific ingredients and brands you use.

If you use chicken breast, it reduces to 380 calories! The recipe makes about 5 servings. Adjust your ingredient amounts, and your nutrition info changes, too. Enjoy – and don't forget to slurp loudly; it enhances the flavor – allegedly!

Short Recipe Version

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 6

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups chicken broth
  • 1 cup cooked chicken, shredded
  • 1/2 cup long-grain rice
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes.
  2. Pour in chicken broth and bring to a boil.
  3. Add rice and reduce heat to low. Simmer for 15 minutes, or until rice is cooked.
  4. Stir in cooked chicken and parsley. Season with salt and pepper to taste.
  5. Serve hot.

Nutrition Information (per serving, approximate):

  • Calories: 150
  • Protein: 15g
  • Fat: 5g
  • Carbohydrates: 12g