Chicken Rice Soup Recipe

Prepare broth and poach chicken

In a large pot or Dutch oven, combine 8 cups chicken stock and 1 cup water. Add 1 bay leaf and the whole peppercorns. Bring to a gentle simmer over medium heat.

Season the chicken breasts or thighs with 1 tsp kosher salt. When the broth is simmering (small bubbles around the edge), add the chicken to the pot. Reduce heat to a low simmer, maintain a gentle poach (not a rolling boil). Cover partially and cook until internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs, about 12–18 minutes depending on thickness.

Remove the chicken to a cutting board and tent with foil. Keep the broth simmering while you prepare the vegetables. Discard the bay leaf and strain out the peppercorns if you prefer a clearer broth (optional).

Sweat aromatics

In a medium skillet or the same pot used earlier (remove half the broth to keep volume if needed), heat 2 tbs butter or oil over medium heat. Add the diced onion, carrots, and celery with a pinch of salt and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Add rice and combine

Stir in 1 cup long-grain white rice and cook with the vegetables for 1–2 minutes to toast slightly and coat the grains in fat. This helps the rice hold texture and flavor.

Return to pot and simmer

Transfer the vegetable and rice mixture into the simmering pot of broth. If you used the same pot, simply add the reserved broth back. Bring the pot back to a gentle simmer, cover, and cook until the rice is tender, about 15–18 minutes (time may vary by rice type). Stir occasionally to prevent sticking.

Shred chicken and season

While the rice is finishing, shred the poached chicken into bite-size pieces with two forks or dice it. When rice is tender, add the shredded chicken back to the pot and heat through for 2–3 minutes.

Stir in 1 tbs lemon juice (optional), 2 tbs chopped parsley and 1 tbs chopped dill (if using). Taste and add up to 1 tsp additional kosher salt and 1 tsp ground black pepper, or to taste.

Ladle soup into bowls and garnish with additional parsley if desired. Serve hot. Leftovers: store in an airtight container in the fridge up to 3–4 days; rice will absorb liquid, so add a splash of broth or water when reheating.