Cozy Chicken Soup Recipe

Prepare chicken and aromatics

If using a whole chicken, remove any giblets, rinse briefly and pat dry. Place the whole chicken (or bone-in breasts and thighs) into a large stockpot. Add 10 cups cold water.

Add the onion (quartered), carrots (halved lengthwise), celery (halved), garlic (crushed with the side of a knife), bay leaves, and peppercorns to the pot. Sprinkle 2 tsp kosher salt over top.

Bring to a gentle simmer over medium-high heat. Once small bubbles appear, reduce heat to maintain a low simmer (not a rolling boil) and cook uncovered for 50–60 minutes, or until the dark meat is fully cooked and the chicken registers 165°F (74°C) and easily pulls from the bone.

Occasionally skim any foam or excess fat that rises to the surface with a ladle for a cleaner broth.

When the chicken is cooked, carefully remove it from the pot to a cutting board and tent with foil. Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding solids (reserve carrots and some carrots if you like to chop into soup later). Taste the broth and adjust seasoning with up to 1 tsp additional kosher salt if needed.

Let the chicken cool until manageable (10–15 minutes). Remove and discard skin and bones, then shred the white and dark meat into bite-sized pieces. Measure out about 3 cups shredded chicken for the soup; reserve any extra for another use.

Cook Jasmine rice: In a small saucepan combine 1 cup rinsed Jasmine rice and 1.5 cups water or low-sodium chicken stock. Bring to a boil, reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes; fluff with a fork.

Return the strained hot broth to medium heat. If you reserved some cooked carrots from the stock, chop them and add back now. Add the cooked rice to the broth and heat gently for 2–3 minutes to marry flavors.

Stir in the shredded chicken and heat just until warmed through, about 2–3 minutes. Add the packed fresh spinach in batches, stirring until wilted (about 1–2 minutes).

Finish the soup by stirring in 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, and the chopped parsley. Taste and season with up to 1 tsp freshly ground black pepper and additional salt if needed.

Ladle the soup into bowls, making sure each bowl has a balance of rice, shredded white and dark chicken, and spinach. Serve hot with lemon wedges on the side if desired.