Chicken Rice Soup Recipe

Simmer the chicken

Place the chicken thighs in a large pot and add chicken broth, 1 cup water, bay leaf, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam that rises. Partially cover and simmer until the chicken is cooked through, about 15–18 minutes (internal temperature 165°F / 74°C).

Remove the chicken to a cutting board and let rest 5 minutes. Shred or dice into bite-size pieces. Keep the pot with the broth over low heat; leave bay leaf in for now.

While the chicken cooks, heat butter or olive oil in a separate large saucepan over medium heat. Add the diced onion, carrots and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables soften, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to burn it.

Transfer the softened vegetables into the pot with the broth. Increase heat to bring the combined liquid to a gentle simmer.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Add the rinsed rice to the simmering broth and vegetables. Stir to combine. Taste the broth and add the remaining 1/2 teaspoon salt if needed. Simmer, uncovered, until the rice is tender, 15–18 minutes for long-grain white rice (check package for exact timing). Stir occasionally to prevent rice from sticking to the bottom.

If the soup thickens too much, add up to 1/2 cup additional hot water or broth to reach desired consistency.

Once the rice is cooked, stir the shredded chicken back into the soup and warm through 2–3 minutes. Remove and discard the bay leaf.

Stir in the chopped parsley, lemon juice and remaining 1/2 teaspoon black pepper. Adjust salt to taste. If using, stir in grated Parmesan for extra savory depth.

Ladle the soup into bowls and garnish with additional chopped parsley and a squeeze of lemon if desired. Serve hot.