Description

This comforting Chicken and Rice Soup combines tender bone-in chicken thighs with aromatic vegetables, herbs, and long grain white rice to create a flavorful, nourishing broth that is both hearty and satisfying. Perfect for a cozy meal, this recipe uses a stovetop simmering method to infuse rich chicken flavors and develop a clear, golden broth.

Ingredients

Scale

Base

1 tbsp olive oil
1 tbsp butter (or more oil)

Aromatics and Vegetables

2 garlic cloves, minced
1 onion, chopped
3 carrots, halved then cut into 1cm (2/5″) slices (quarter if really thick)
3 celery ribs, cut into 1 cm (2/5″) slices

Seasoning and Broth

3 tsp Vegeta stock powder (or 2 vegetable or chicken bouillon cubes, or 2 tsp powder)
1/2 tsp dried parsley
1/2 tsp dried thyme (optional)
1/4 tsp black pepper, finely ground
4 cups (1 litre) chicken broth, low sodium
4 cups (1 litre) water

Main Ingredients

600 g (1.2 lb) bone-in, skinless chicken thighs (4 x 150g/5oz)
1 cup (180g) long grain white rice, uncooked
Salt, to taste

Garnish

1 tbsp finely chopped parsley (optional)

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Instructions

Sauté Aromatics: Place oil and butter in a large pot over medium-high heat. Add the chopped onion and minced garlic and cook for about 5 minutes until the onion becomes translucent and fragrant.
Add Vegetables: Add the sliced carrots and celery to the pot and stir for 1 minute to combine and soften slightly.
Add Seasonings and Broth: Stir in the Vegeta stock powder, dried parsley, dried thyme if using, and finely ground black pepper. Pour in the chicken broth and water, stirring to combine.
Add Chicken and Simmer: Add the bone-in, skinless chicken thighs to the pot. Cover with a lid and simmer on medium-low heat for 30 minutes. Adjust the heat so the soup bubbles steadily but not too vigorously. Skim off any foam that forms occasionally to keep the broth clear.
Add Rice and Continue Simmering: Remove the lid, add the uncooked rice, and stir well. Cover again and let simmer for an additional 15 minutes until the rice is tender and cooked through.
Shred Chicken: Remove the soup from heat. Carefully take out the chicken thighs into a large bowl. Using two forks, shred the chicken meat, discard the bones, then stir the shredded chicken back into the soup.
Season and Garnish: Stir in half of the finely chopped parsley, taste the soup, and adjust the salt as needed. Serve the soup hot, garnished with the remaining parsley for a fresh finish.

Notes

You can use chicken pieces instead of a whole chicken for faster cooking and excellent broth flavor.
The inactive simmer time is approximately 30 minutes for the chicken to infuse the broth.
Using bone-in, skinless chicken thighs yields a richer broth compared to breast meat.
You may skim foam during simmering to make the broth clearer, but this step is optional.

Nutrition

Serving Size: 638 g
Calories: 427 kcal
Sugar: 4 g
Sodium: 580 mg
Fat: 14 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 95 mg