Classic Chicken and Rice Soup
A comforting, easy-to-make stovetop chicken and rice soup featuring tender chicken, vegetables, and fluffy rice in a flavorful broth, perfect for a satisfying meal.
Ingredients
Check ingredients as you go.
- Vegetables
- Main Ingredients
- Seasoning
- Cooking
- Garnish
Let’s make it
Cooking
Heat olive oil in a large pot over medium heat.
Cooking
Add diced onion, carrot, celery, and minced garlic to the pot. Sauté for about 5 minutes or until vegetables start to soften.
Cooking
Add the chicken pieces to the pot. Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
Cooking
Pour in the chicken broth and add the bay leaf and thyme. Bring the mixture to a boil.
Cooking
Once boiling, reduce heat to low and simmer uncovered for 10 minutes to allow flavors to meld.
Cooking
Add the uncooked long grain rice to the simmering soup, stir well, and continue cooking uncovered for another 15 minutes, or until the rice is tender and the chicken is cooked through.
Seasoning
Season the soup with salt and black pepper to taste. Remove and discard the bay leaf before serving.
Serving
Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.
Tips & notes
Use low-sodium broth to control saltiness. For added flavor, sautéing the chicken until lightly browned enhances the soup's taste. Stir the rice occasionally to prevent sticking. Fresh parsley brightens the soup just before serving.
Saving it for later
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Reheating
Reheat the soup over medium heat on the stovetop until hot, stirring occasionally. Add a splash of water or broth if the soup thickens too much. Microwave reheating is also suitable; heat in 1-minute increments, stirring in between for even warmth.
