Chicken and Rice Soup
A simple one-pot chicken and rice soup with vegetables, herbs, and bright lemon juice.
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 until shimmering.
- Add 4 garlic cloves (minced), 1 large onion (diced), 4 large carrots (diced), and 5 celery stalks (diced). Cook, stirring occasionally, 6–8 minutes, until the carrots begin to soften and the onion is translucent. To speed this, you may cover the pot for 2–3 minutes during this step.
- Add 1 pound chicken, 1 cup long-grain white rice (uncooked), 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 and let the spices toast for about 5–10 seconds.
- Pour in 5 cups chicken broth, stir, and bring the mixture to a boil over medium-high heat.
- Reduce heat to a simmer, partially cover the pot, and cook for about 30 minutes, stirring every 10 minutes, until the rice and vegetables are tender and the chicken is cooked through. If the rice absorbs too much liquid, add more chicken broth as needed to reach your desired consistency.
- Remove the chicken from the pot, shred it with two forks on a cutting board, then return the shredded chicken to the pot.
- Stir in the juice of 2 lemons, taste, and adjust salt and pepper as desired.
- Serve.
Equipment
- Large soup pot or Dutch oven
- Cutting Board
- two 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.