Easy Chicken and Rice Soup

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by Sil Pancho

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01.28.2022


A healthy and easy chicken and rice soup! Made in one pot and ready in 40 minutes, this homeone chicken rice soup is infused with chickeny goodness, fresh veggies and the vibrant flavors of dill and lemon.

shallow white bowls and a white pot set on a table filled with chicken and rice soup

Why I Love This Recipe

I love that this easy chicken and rice soup packs loads of chicken flavor into a 40-minute soup. Most of the time, in order to achieve adequate chicken flavor you’ve got to slow-simmer a whole chicken for hours and make a homemade stock. Not this recipe.

Instead of a slow-simmer, I rely on bone-in, skin-on chicken thighs to do most of the heavy lifting. (I use this trick in my Mexican Chicken Soup). 

To start, I render the flavorful fat from chicken skin into the pot then briefly cook the rice in the fat so it can soak up all the flavor. 

The skin is then removed from the chicken, and the bone-in thighs finish cooking in the soup, which infuses the broth with even more flavor. 

If you don’t want to fuss with cooking chicken, check out this Healthy Aromatic Chicken Rice Soup which uses rotisserie chicken (or leftover cooked chicken) as a weeknight shortcut.

dry rice, a lemon, mirepoix, raw chicken thighs, broth, and fresh dill measured out and set on a counter

Ingredients for this Recipe 

Olive oil

Grapeseed oil or avocado oil will also work here.

Bone-in skin-on chicken thighs

It’s important to use bone-in, skin-on chicken thighs. 4 chicken thighs generally equals 1 ½ pounds. I do not recommend using chicken breast as it easily over-cooks and does not impart much chicken flavor into the dish.

Long grain brown rice

I prefer brown jasmine rice, but feel free to use any long-grain brown rice.

Carrots

No need to peel the carrot, just give it a good scrub before dicing. You’ll need one large or two small carrots.

Celery 

Celery not only adds texture, but it also adds a quintessential flavor to chicken soup!

Onion

Feel free to use diced yellow or white onion. I do not recommend red onion.

Garlic

Fresh garlic is important! To keep the prep simple and not too time consuming, I have you chop it instead of mince it. If you’ve got a garlic press, feel free to use that.

Low-sodium chicken broth

You might wonder why I call for low-sodium chicken broth and then tell you to add kosher salt.using low-sodium chicken broth allows you to season as you go and season as you taste, aka it allows you to control the outcome. If you have regular chicken broth, decrease the salt measurements by at least half, then season to taste at the end.

Fresh dill 

Dill amps up the flavor a lot in this soup. I do not recommend swapping out the fresh for dried. Though if you do, consider adding it to the cooked vegetables right before stirring in the broth. If you don’t like lemon, chopped fresh parsley or cilantro are great substitutions. 

Lemon

Fresh lemon juice brightens up the savory soup like nothing else can. If you don’t have lemon on hand, use a splash of white wine vinegar. 

Step-By-Step Instructions to Make This Recipe

  1. Brown the chicken thighs.
  2. Add the rice to the dripping and cook briefly.
  3. Add the vegetables and cook until starting to soften.
  4. Add the broth and chicken and simmer.
  5. Remove the chicken and shred the meat.
  6. Add the shredded chicken, dill and lemon juice.



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