If you are craving a soup that feels like a warm, welcoming hug in a bowl, this Hearty Chicken and Rice Soup Recipe is exactly what you need. It’s a deliciously comforting blend of tender chicken, wholesome rice, and vibrant vegetables simmered together to create a soul-soothing meal. This recipe strikes the perfect balance between nourishing simplicity and satisfying depth of flavor, making it ideal for chilly evenings, busy weeknights, or any time you need something both hearty and wholesome.
Ingredients You’ll Need
Each ingredient in this Hearty Chicken and Rice Soup Recipe plays a vital role in creating its magnificent flavor and texture. From the rich chicken broth to the fresh vegetables, everything works in harmony to deliver comfort and nourishment in every spoonful.
- 1 tbsp olive oil: Adds a subtle fruitiness and helps sauté aromatics to bring out their natural sweetness.
- 1 tbsp butter: Brings richness and silky mouthfeel, or swap for more oil if preferred.
- 2 garlic cloves, minced: Infuses the broth with a warm and fragrant aroma.
- 1 onion, chopped: Provides sweetness and depth as it softens during cooking.
- 3 carrots, halved then cut into 1cm slices: Offers a tender crunch and a pop of vibrant color.
- 3 celery ribs, sliced 1 cm thick: Brings a subtle earthiness and texture.
- 3 tsp Vegeta stock powder: Or use equivalent vegetable or chicken bouillon, this deepens the savory flavor.
- 1/2 tsp dried parsley: Adds a gentle herbaceous note.
- 1/2 tsp dried thyme (optional): Provides an aromatic woodsy hint.
- 1/4 tsp finely ground black pepper: Adds a subtle spicy warmth without overpowering.
- 4 cups (1 litre) chicken broth, low sodium: Creates a flavorful base that keeps the soup light yet tasty.
- 4 cups (1 litre) water: Balances the broth for the perfect consistency.
- 600 g (1.2 lb) bone-in, skinless chicken thighs: Deliver tender, juicy meat and rich flavor as they cook.
- 1 cup (180g) long grain white rice, uncooked: Absorbs the delicious broth, adding heartiness to every bite.
- Salt: To adjust seasoning just right at the end.
- 1 tbsp finely chopped parsley (optional): For a fresh finish and visual appeal.
How to Make Hearty Chicken and Rice Soup Recipe
Step 1: Sauté the Aromatics
Begin by warming the olive oil and butter in a large pot over medium-high heat. Toss in the chopped onion and minced garlic, and cook them gently for about 5 minutes until the onion becomes translucent and soft. This step is crucial because it unlocks the sweet, savory flavors that form the base of your soup, creating a luscious aroma that fills your kitchen and promises something wonderful is on its way.
Step 2: Add Carrots and Celery
Next, add the sliced carrots and celery to the pot. Stir everything together and let the vegetables cook for about 1 minute. This brief sauté keeps the vegetables bright, slightly crisp, and full of their own natural flavor, ensuring your soup has a lively texture once finished.
Step 3: Season and Pour in Broth
Sprinkle in the Vegeta stock powder along with dried parsley, thyme if you’re using it, and black pepper. Pour in the chicken broth and water, stirring everything to combine these wonderful flavors. Gently nestle the bone-in chicken thighs into the pot. Using thighs adds richness and moistness that will leave your soup incredibly satisfying and hearty.
Step 4: Simmer Gently
Cover the pot with a lid and reduce the heat to medium-low. Let the soup simmer for 30 minutes. You want a lively bubble but nothing too vigorous—this gentle heat helps meld the flavors beautifully while keeping the chicken tender. Skim off any foam that rises to the top once or twice to keep the broth clear, although this step is optional if you’re short on time.
Step 5: Add Rice and Finish Cooking
After the 30 minutes, remove the chicken thighs carefully and set them aside to cool slightly. Stir the uncooked long grain white rice into the simmering broth, and cook for an additional 20-25 minutes until the rice is tender and perfectly cooked. Meanwhile, shred the warm chicken meat off the bone into bite-sized pieces and return it to the soup. Adjust the salt to taste, and give it a final stir.
How to Serve Hearty Chicken and Rice Soup Recipe
Garnishes
A simple sprinkle of freshly chopped parsley on top adds a pop of color and a burst of fresh herbal brightness that contrasts beautifully with the warm, savory soup. You might also enjoy a handful of freshly grated Parmesan cheese or a drizzle of good-quality olive oil for an extra touch of indulgence.
Side Dishes
This soup feels like a full meal on its own, but pairing it with some crusty bread or homemade garlic rolls makes it extra special. A crisp green salad with a light vinaigrette is also an excellent companion, providing a refreshing balance to the rich and savory flavors of the soup.
Creative Ways to Present
For a cozy dinner party, serve the Hearty Chicken and Rice Soup Recipe in individual rustic bowls with a slice of toasted baguette resting on the rim. You can also ladle the soup into hollowed-out loaves of bread for a fun, edible bowl that impresses guests and keeps the meal casual yet charming.
Make Ahead and Storage
Storing Leftovers
Your leftover Hearty Chicken and Rice Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the freshness and flavors. The rice may continue to soak up broth as it sits, which can actually make the soup even heartier.
Freezing
Freezing this soup is possible but with a slight caveat: the rice can become mushy upon thawing. If you plan to freeze, consider cooking the rice fresh at serving time or freezing the soup without rice and adding it when reheating. Use freezer-safe containers to store portions for up to 3 months.
Reheating
Gently reheat your soup on the stove over medium heat, stirring occasionally. If it has thickened too much, simply add a splash of water or broth to loosen it up. Make sure the chicken is heated through, and if you didn’t add rice before freezing, stir in cooked rice now and warm thoroughly before serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but keep in mind they cook faster and may dry out if overcooked. You might want to add them later in the simmering process and watch carefully to keep the soup moist and tender.
Is it possible to make this soup vegetarian?
Yes! Swap out the chicken thighs for hearty mushrooms or tofu, and use vegetable broth instead of chicken broth. The Vegeta stock powder is already vegetarian-friendly, so you won’t lose the umami punch.
What type of rice works best?
Long grain white rice is ideal because it stays fluffy and doesn’t clump as much. Brown rice can be used but will require a longer cooking time and slightly different liquid ratios.
Can I prepare this soup in a slow cooker?
Definitely! Follow the sauté steps on the stove, then transfer everything to your slow cooker and cook on low for 6-7 hours or on high for about 3-4 hours. Add uncooked rice during the last 30 minutes to avoid it getting mushy.
How do I adjust the seasoning if the soup tastes bland?
Add salt gradually to taste as a final step because the broth and stock powder can vary in saltiness. A squeeze of lemon juice or a dash of hot sauce can also brighten and deepen the flavors if needed.
Final Thoughts
This Hearty Chicken and Rice Soup Recipe is a timeless classic that never fails to deliver comforting, delicious warmth in every bowl. Whether you’re feeding family, entertaining friends, or just in need of some tender care through food, it’s a recipe worth keeping close. Dive in, savor each spoonful, and you’ll soon wonder how you ever lived without it in your cooking rotation!
Print
Hearty Chicken and Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Chicken and Rice Soup made with tender bone-in chicken thighs, aromatic vegetables, and flavorful herbs simmered in a rich chicken broth. This easy-to-make soup is perfect for a cozy meal, offering a balanced combination of protein, veggies, and rice for a satisfying dish.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 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
- 3 tsp Vegeta stock powder (or 2 x 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) low sodium chicken broth
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone-in, skinless chicken thighs (4 x 150g/5oz pieces)
- 1 cup (180g) long grain white rice, uncooked
- Salt, to adjust taste
- 1 tbsp finely chopped parsley, optional
Instructions
- Sauté Aromatics: Place olive oil and butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until the onion becomes translucent and fragrant.
- Add Vegetables: Stir in the sliced carrots and celery, cooking for 1 more minute to slightly soften and release their flavors.
- Add Seasonings and Liquids: Mix in the Vegeta stock powder, dried parsley, dried thyme (if using), and black pepper. Pour in the chicken broth and water, then stir well before adding the bone-in chicken thighs.
- Simmer Soup: Cover the pot with a lid and let the soup simmer on medium-low heat for 30 minutes. Adjust the heat to maintain a moderate bubbling—not too vigorous nor too slow. Occasionally skim off any foam that forms on the surface to keep the broth clear, though this step is optional.
- Add Rice and Season: Remove the lid and stir in the uncooked long grain white rice. Continue simmering gently for an additional 20 minutes or until the rice is cooked through and the chicken is tender.
- Season to Taste and Garnish: Remove the chicken thighs to shred the meat off the bones, then return the shredded chicken to the pot. Taste the soup and adjust salt seasoning as desired. Stir in the optional chopped parsley for a fresh finish before serving.
Notes
- Using bone-in chicken thighs enhances the soup’s flavor and richness.
- You can substitute Vegeta stock powder with vegetable or chicken bouillon cubes if preferred.
- Long grain white rice is recommended for best texture; rinse it before adding if desired.
- Foam skimming is optional but helps achieve clearer broth.
- Adjust seasoning at the end to avoid over-salting.
