Chicken Rice Soup Recipe

Prepare and simmer

Place the whole chicken or chicken pieces in a large stockpot. Add 10 cups cold water (enough to cover by about 1 inch). Add halved onion, 3 halved celery stalks, 1 halved carrot, smashed garlic cloves, bay leaves, whole peppercorns and 2 tablespoons kosher salt. Bring to a gentle boil over medium-high heat.

Skim foam and simmer gently for clarity: As the pot comes to a boil, reduce heat to maintain a low simmer. Skim any foam or scum that rises to the surface with a slotted spoon. Continue to simmer gently, uncovered or partially covered, for 45–60 minutes for a whole chicken (35–45 minutes for pieces) until the chicken is cooked through and the broth is flavorful.

Strain and reserve: Remove the chicken to a large bowl and set aside to cool slightly. Strain the broth through a fine-mesh sieve set over a large bowl or another pot, discarding solids. Taste the broth and adjust seasoning — add up to 1/2–1 teaspoon extra kosher salt now if needed. Reserve about 8 cups strained broth for the soup; refrigerate or skim fat as desired if making ahead.

Shred the chicken: When the chicken is cool enough to handle, remove skin and bones, and shred the meat into bite-sized pieces. You should have about 3–4 cups shredded chicken depending on bird size. Reserve any dark meat separately if you prefer.

Prep vegetables: While broth simmers or cools, peel and dice 2 carrots, 2 celery stalks and 1 small yellow onion. Mince parsley and dill (if using).

Sauté aromatics: In a large soup pot, heat 1 tablespoon olive oil or butter over medium heat. Add diced onion, diced carrots and diced celery. Sauté until softened and translucent, about 5–7 minutes, stirring occasionally.

Add rice and toast briefly: Add 1 cup long-grain white rice to the pot with the softened vegetables and stir for 1–2 minutes to coat the rice and lightly toast — this helps keep grains separate.

Add strained broth and simmer: Pour about 8 cups reserved chicken broth into the pot. Bring to a gentle boil, then reduce heat to a simmer. Partially cover and cook until the rice is tender, about 15–18 minutes (timing depends on rice variety). Stir occasionally to prevent sticking.

Add shredded chicken and finish: When the rice is tender, stir in the shredded chicken, chopped parsley, chopped dill (if using), 2 teaspoons fresh lemon juice and 1 teaspoon freshly ground black pepper. Simmer gently just until the chicken is heated through, about 3–4 minutes. Taste and adjust salt (finish with additional kosher salt or table salt to taste).

Finish: If desired, skim any excess fat from the surface. Adjust brightness with additional lemon juice to taste. If the soup is too thick from rice absorbing liquid, add up to 1–2 cups hot water or broth to reach desired consistency and warm through.

Serve: Ladle soup into bowls. Garnish with chopped green onions or chives and serve with lemon wedges on the side for squeezing.