A bowl of chicken and rice soup.
Print

Chicken and Rice Soup

Chicken and Rice Soup that’s good for your soul (and when you have a cold!) Minimal effort, maximum taste. Preparation is simple using skinless bone-in chicken thighs or roast chicken carcasses with some leftover meat attached. It gets a boost of flavor by using additional chicken stock and spices that deliver a beautiful golden color.
Course Lunch, Main Course, Soup
Cuisine American
Keyword Chicken Rice Soup, Chicken Soup, Soup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings
Author Natalie

Ingredients

  • 2 pounds of skinless bone-in chicken thighs OR 1 - 2 roast chicken carcasses with some chicken attached*
  • 4 cups water
  • 4 cups chicken stock preferably homemade, otherwise low sodium
  • 3 carrots chopped ½” pieces or ½ pound baby carrots sliced in half
  • 3 ribs of celery chopped in ½” slices, including leafy tops
  • 1 large onion chopped
  • 2 bay leaves
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon kosher salt or to taste
  • 2 teaspoons granulated garlic powder
  • 2 teaspoons granulated onion powder
  • ½ teaspoon pepper or to taste
  • ½ teaspoon ground ginger
  • ¼ teaspoon turmeric
  • ½ cup long grain rice

Instructions

  • If using chicken thighs, use 4 skinless, bone-in chicken thighs (about 1.5 pounds)
  • Place all but rice into a large stockpot over medium-high heat. Stir, and bring to a boil. Lower heat, cover, and simmer for 40 minutes.
  • Remove chicken from soup and place into a big bowl.
  • Add rice to the soup, stir, bring back to a boil, cover, then lower heat to a low simmer for 15 minutes.
  • While the rice is cooking, remove the meat from the chicken thighs using two forks to shred. Discard the cartilage and bones. If using chicken carcasses, remove the chicken carcass and pull off the remaining meat. Discard the carcass.
  • After the rice is cooked, add the meat back into the soup and stir to heat it through. Taste and add salt if needed.

Notes

The soup thickens as it sits. The rice plumps up absorbing more liquid. Since only ½ cup rice was used, it won’t absorb all the liquid and will retain a soupy consistency.