Chicken and Rice Soup
Hearty chicken and rice soup with vegetables, herbs, and bright lemon juice—an easy one-pot meal.
Servings: 6 servings
Ingredients
Ingredients
- 1 tablespoonoil or butter
- 1 large oniondiced
- 4 large carrotsdiced
- 5 celery stalksdiced
- 4 garlic clovesminced
- 1 cuplong grain white riceuncooked
- 1 poundchickensee note for types
- 1 teaspoonsaltmore as desired
- 1 teaspoonpeppermore as desired
- 1 tspdried parsley
- 1 tspdried dill
- 1/4 teaspoonturmeric
- 1/2 teaspoongarlic powder
- 5 cupschicken brothmore as needed/desired
- 2 lemonsjuiced
Instructions
Instructions
- Heat 1 tablespoon oil or butter in a large soup pot or Dutch oven over medium heat.
- Add 1 large diced onion, 4 large diced carrots, and 5 diced celery stalks. Cook, stirring occasionally, 6–8 minutes until the carrots begin to soften and the onions are translucent. (Optional: to speed this step, add about 1 tablespoon water, cover, and cook 2–3 minutes.)
- Add 4 minced garlic cloves and cook 30–60 seconds, until fragrant.
- Add 1 pound chicken and 1 cup uncooked long-grain white rice, then add 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon dried parsley, 1 teaspoon dried dill, 1/4 teaspoon turmeric, and 1/2 teaspoon garlic powder. Stir briefly to combine.
- Pour in 5 cups chicken broth, stir, bring the pot to a boil, then reduce heat to a gentle simmer.
- Simmer about 30 minutes, stirring every 10 minutes, until the rice and vegetables are tender and the chicken is cooked through (no pink inside, or 165°F internal temperature). Add more chicken broth as needed if the rice absorbs too much liquid.
- Remove the chicken from the pot, shred it with forks, and return the shredded chicken to the soup.
- Stir in the juice of 2 lemons, taste, and adjust salt and pepper as desired. Serve.
Equipment
- Large soup pot or Dutch oven
- Measuring Cups
- Measuring Spoons
- Forks
Notes
My first choice is skinless boneless chicken thighs. The fat really works in favor in soups but this route makes removing and shredding the chicken a bit easier.Otherwise, really any chicken pieces will also work. Go for a variety even! Bone-in thighs and drumsticks are great. No need to remove the skin, but you'll have to really make sure to remove all the pieces from the soup before returning!I've also made this soup countless times with chicken breasts. It's leaner, so can overcook and since there's no fat, it doesn't quite get that flavor going, but it works just great and we use them often here.
My first choice is skinless boneless chicken thighs. The fat really works in favor in soups but this route makes removing and shredding the chicken a bit easier.
Otherwise, really any chicken pieces will also work. Go for a variety even! Bone-in thighs and drumsticks are great. No need to remove the skin, but you'll have to really make sure to remove all the pieces from the soup before returning!
I've also made this soup countless times with chicken breasts. It's leaner, so can overcook and since there's no fat, it doesn't quite get that flavor going, but it works just great and we use them often here.
My first choice is skinless boneless chicken thighs. The fat really works in favor in soups but this route makes removing and shredding the chicken a bit easier.
Otherwise, really any chicken pieces will also work. Go for a variety even! Bone-in thighs and drumsticks are great. No need to remove the skin, but you'll have to really make sure to remove all the pieces from the soup before returning!
I've also made this soup countless times with chicken breasts. It's leaner, so can overcook and since there's no fat, it doesn't quite get that flavor going, but it works just great and we use them often here.