Can Chicken and Rice Soup Be Made Ahead?

As the soup rests (or is stored in the refrigerator), the rice will continue to absorb the broth. Keep some extra chicken broth on hand for thinning out the soup or make due with water. If you use water, be sure to season with additional salt to taste.

What other vegetables are good in chicken soup?

Because this chicken rice soup recipe is so simple, I encourage you to play around with the veggies you use. Try parsnips instead of carrots some time. Or toss in some green peas or chopped kale at the end. You can keep it simple or amp it up as much as you want!

Easy Chicken and Rice Soup

Name: Easy Chicken and Rice Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 ½ pounds bone-in, skin-on chicken thighs; 1 cup long-grain brown rice (such as brown jasmine), rinsed; 1 cup diced carrots; 1 cup diced celery; 1 cup diced onion; 3 large cloves garlic, chopped; Kosher salt and black pepper; 8 cups low-sodium chicken broth; ⅓ cup chopped fresh dill; 2 tablespoons lemon juice or white wine vinegar

Description

This easy chicken and rice soup is loaded with chicken flavor, tender brown rice, and lots of fresh dill. Dig in, this only takes 40 minutes to make!

Ingredients

Units Scale

1 tablespoon olive oil
1 1/2 pounds bone-in, skin-on chicken thighs
1 cup long-grain brown rice (such as brown jasmine), rinsed
1 cup diced carrots
1 cup diced celery
1 cup diced onion
3 large cloves garlic, chopped
Kosher salt and black pepper
8 cups low-sodium chicken broth
1/3 cup chopped fresh dill
2 tablespoons lemon juice or white wine vinegar

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Instructions

Heat oil in a large pot or Dutch oven over medium-high heat. Season thighs with kosher salt and black pepper. Once oil is shimmering, add thighs, skin side down in pot, and cook, without moving, until skin is deeply golden brown and crispy, about 10 minutes. Flip and cook 2 more minutes; transfer thicken to a plate.
Reduce heat to medium and stir in rice, cook 2 minutes. Add carrots, celery, onion and garlic; season with 1 teaspoon salt and cook until starting to soften, about 5 minutes. Meanwhile, remove and discard chicken skin.
Add broth and chicken (and any accumulated juices) to pot, bring to a simmer and cook until chicken is cooked through, about 8 minutes. Transfer chicken to a bowl and continue to simmer soup until rice is tender, about 5 more minutes.
Once chicken is cool enough to handle, remove meat from bones and shred meat into small pieces using two forks; discard bones.
Add shredded chicken, dill and lemon juice to pot; season with salt and pepper to taste.

Notes

You can get this on the table, start to finish, in 40 minutes. To do this, starch browning the chicken thighs before prepping anything else. While those are browning, prep the veggies and rinse the rice—no wasted time!

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stove top
Cuisine: American

Nutrition

Serving Size: 1 1/2 cup
Calories: 327
Fat: 10 g
Saturated Fat: 2 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 24 g