Here is a classic, from-scratch recipe that yields a deeply satisfying soup, along with tips for shortcuts and variations.
Classic Homemade Chicken and Rice Soup
This method involves poaching your own chicken, which creates a beautifully rich and clear broth. It’s worth the extra time!
Ingredients
For the Broth & Chicken:
· 1.5 lbs (700g) bone-in, skin-on chicken thighs or 1 whole chicken breast (on the bone)
· 8 cups (2 quarts) cold water or low-sodium chicken broth
· 1 medium yellow onion, peeled and halved
· 2 carrots, peeled and cut into large chunks
· 2 celery stalks, cut into large chunks
· 3 cloves garlic, smashed
· 1 bay leaf
· 1 tsp whole black peppercorns
· 1 tsp kosher salt
For the Soup:
· 2 tbsp olive oil or butter
· 1 medium yellow onion, finely diced
· 2 carrots, peeled and finely diced
· 2 celery stalks, finely diced
· 2 cloves garlic, minced
· ⅔ cup long-grain white rice (like Jasmine or Basmati) or wild rice blend*
· 6 cups of the reserved chicken broth
· 2 tsp fresh thyme leaves (or ½ tsp dried thyme)
· 1 bay leaf
· Salt and freshly ground black pepper to taste
· ¼ cup fresh parsley, finely chopped
· 1 tbsp fresh lemon juice (optional, but brightens everything up)
Instructions
Step 1: Poach the Chicken & Make the Broth
- Combine: In a large stockpot or Dutch oven, combine the chicken, water, halved onion, chunked carrots, chunked celery, smashed garlic, bay leaf, peppercorns, and salt.
- Simmer: Bring to a boil over high heat, then immediately reduce the heat to low. Skim off any foam that rises to the top. Cover and simmer gently for 25-30 minutes (for thighs/breast) or 45-60 minutes (for a whole chicken), until the chicken is cooked through and tender.
- Strain: Remove the chicken from the pot and set it aside to cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding the solids. You should have about 6-7 cups of rich broth. Skim off any excess fat from the surface if desired.
- Shred: Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones.
Step 2: Build the Soup
- Sauté Aromatics: In the same now-empty pot, heat the olive oil or butter over medium heat. Add the finely diced onion, carrots, and celery (this is called a soffritto or mirepoix). Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened.
- Add Garlic & Rice: Add the minced garlic and cook for another minute until fragrant. Then, add the rice and stir to coat it in the oil and toast for 1 minute.
- Simmer: Pour in the 6 cups of reserved chicken broth. Add the thyme and the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender.
Step 3: Final Touches
- Combine: Stir the shredded chicken back into the pot. Let it heat through for about 2-3 minutes. Remove the bay leaf.
- Season: This is the most important step! Season generously with salt and freshly ground black pepper to your taste. Stir in the fresh parsley and the optional lemon juice.
- Serve: Ladle into bowls and serve hot.
Tips, Shortcuts & Variations
· Shortcut: Use Pre-Cooked Chicken & Broth: To make this in 30 minutes, use 6 cups of high-quality store-bought chicken broth and 2-3 cups of shredded rotisserie chicken or leftover cooked chicken. Skip Step 1 entirely. Sauté the vegetables as in Step 2, then add the broth, rice, and herbs. Simmer until rice is done, then stir in the pre-cooked chicken just to warm through.
· Rice Note: Long-grain white rice works best as it holds its shape. If you use a wild rice blend, it will need to simmer for 40-50 minutes. If using leftover cooked rice, add it at the very end with the chicken just to warm through, to prevent it from getting mushy.
· Creamy Version: For a creamy chicken and rice soup, stir in ½ cup of heavy cream or half-and-half at the very end, after you’ve turned off the heat.
· Lemon-Herb Version: Add the zest of one lemon along with the juice and use dill instead of (or with) the parsley.
· Add More Veggies: Feel free to add a cup of frozen peas or corn in the last 5 minutes of cooking.
· The “Gloop” Factor: If your soup thickens too much upon standing (the rice continues to absorb liquid), simply thin it out with a little more broth or water when you reheat it.
Storage
· Refrigerator: Store in an airtight container for up to 4 days.
· Freezer: This soup freezes well, but be aware that the rice can become very soft and may break down a bit upon reheating. For best results, freeze it without the rice or use a wild rice blend which holds up better. It will keep for up to 3 months.
Enjoy your bowl of homemade comfort