Chicken Rice Soup Recipe

Prepare broth and poach chicken

In a large pot (6–8 quart) add 8 cups chicken broth and 1 cup water. Add 1 bay leaf, 8 whole peppercorns and 1 tsp kosher salt. Bring to a gentle simmer over medium heat.

Trim excess fat from 1 lb chicken thighs or breasts and add them to the simmering broth. Reduce heat so the liquid stays at a low simmer (not a rolling boil). Poach the chicken for 12–15 minutes until an instant-read thermometer reads 165°F (74°C) or the meat is opaque and cooked through.

Remove the chicken to a cutting board and tent with foil. Leave the broth in the pot (maintain a low simmer). Discard bay leaf and strain out peppercorns if desired for a clearer broth.

While the chicken cooks, peel and finely dice 1 yellow onion. Peel and slice 2 medium carrots into 1/4-inch rounds. Trim and slice 2 celery stalks. Mince 3 garlic cloves. Roughly chop 1 cup fresh parsley (reserve a tablespoon for garnish).

In a medium skillet or the same pot if preferred, heat 1 tbsp olive oil or butter over medium heat. Add diced onion, carrots and celery. Sauté, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent, about 6–8 minutes.

Add the minced garlic and 1 tbsp fresh thyme (or 1 tsp dried). Cook 30–45 seconds until fragrant, taking care not to brown the garlic. Transfer the softened vegetables to the simmering broth.

Bring the broth with vegetables back to a gentle simmer. Rinse 1 cup long-grain white rice in a fine-mesh sieve under cold water until runoff is clear (removes excess starch). Add the rinsed rice to the simmering broth and stir.

Cover partially and simmer gently for 15–18 minutes, or until the rice is tender but not mushy. Stir occasionally to prevent sticking. Taste the broth and adjust seasoning with the remaining 1/2 tsp kosher salt and 1 tsp freshly ground black pepper.

While rice cooks, shred or dice the poached chicken into bite-sized pieces. When rice is tender, return the chicken to the pot to warm through for 2–3 minutes.

Remove pot from heat. Stir in 1 tbsp fresh lemon juice and most of the chopped parsley (reserve a little for garnish). Ladle soup into bowls and finish with the reserved parsley and an extra grind of black pepper to taste.