Easiest Chicken and Rice Soup

5 from 12 votes

Easiest Chicken and Rice Soup

Good, old-fashioned chicken and rice soup is a timeless classic that stands the test of time. And there’s one secret ingredient in this easy recipe that’ll take your soup from standard to scrumptious!

Prep Time20

Cook Time1

Total Time1 20

Course: Appetizer, Main Course, Soup

Cuisine: American, European

Servings: servings

Author: Grace Vallo

Ingredients

12 cups low-sodium chicken broth or stock (96 ounces)
2 pounds boneless skinless chicken thighs
1 ¼ cups long-grain rice brown or white (look for “long grain” or “basmati”)
4 large carrots peeled and chopped into rounds
4 large celery stalks chopped
2 medium yellow onions finely chopped
2 large garlic cloves minced
2 parmesan or Parmigiano-Reggiano cheese rinds the secret ingredient!
2 bay leaves
3 tablespoons extra virgin olive oil
1 handful fresh Italian parsley chopped
½ tablespoon dried oregano
Salt and pepper to taste

Instructions

Preheat oven to 425°F. Season chicken thighs with salt and pepper. Bake chicken thighs on a baking sheet for 18-23 minutes, until the chicken registers at least 165°F (it’s okay if they’re over). Pull apart chicken thighs into bite-sized pieces. Set aside.
In a large pot, add olive oil and then the onions, carrots, celery, and garlic. Sweat veggies over medium heat for 4-5 minutes until fragrant.
Add pulled chicken and broth. Stir.
Add bay leaves, cheese rinds, and oregano. Stir.
Turn heat to high and cover pot, bringing soup to a boil. Once boiling, add rice, parsley, and salt and pepper to taste. Stir.
Turn heat to a simmer (medium-low heat or whatever strength heat keeps your soup simmering!). Cover and simmer soup for the amount of time it says on the back of the rice package. Typically long grain brown rice takes around 40 minutes, whereas long grain white rice takes around 20 minutes. Stir occasionally.
Once rice is al dente, remove the bay leaves and cheese rinds. Serve as-is or with a sprinkle of Parmigiano cheese.

Video

Notes

You can also use 2 pounds of chicken breasts (and bake Juicy Chicken Breasts) or 2 rotisserie chickens (roughly 2 pounds each) skin removed and shredded.
Make sure your rice is long-grain or else your rice will disintegrate in the soup! Look for the words “long grain” or “basmati” on the package. You can use either white or brown long grain rice.
You can also use Italian seasoning or dried thyme instead of dried oregano.
Taste the soup towards the end of the simmering process to ensure your rice doesn’t overcook.

Nutrition