Chicken and Rice Soup

nourishing and wholesome
Nourishing and wholesome
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1 tbsp Olive oil
1 tbsp Butter or more oil
2 cloves Garlic minced
1 Onion chopped
3 Carrots halved then cut into 2 ½ inch slices
3 ribs Celery cut into 2 ½ inch slices
3 tsp Vegetable stock powder, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder
½ tsp Parsley dried
½ tsp Dried thyme optional
¼ tsp Black pepper finely ground
4 cups Chicken broth low sodium
4 cups Water
600 g Chicken thighs bone in , skinless, 4 x 150g/5oz
1 cup Long grain rice white , uncooked
Salt adjust to taste
1 tbsp Parsley finely chopped , optional

Nutritional information


Chicken and Rice Soup


This Chicken and Rice Soup is a classic recipe which is perfect when you are feeling under the weather. It is nourishing and wholesome and a bowl of this soup will heat you right up when you are feeling chilly. 

To make this soup, start by sautéing onion and garlic. Add carrots and celery and stir briefly before adding stock powder, dried parsley, thyme, pepper, chicken broth, water. Stir and add chicken. Simmer for 30 minutes. Add the rice. Stir and simmer for 15 more minutes. Remove the cooked chicken and place in a large bowl. Use 2 forks to shed the chicken. Discard the bones and return the chicken to the soup. Stir in half the parsley. Taste and adjust seasoning. Serve garnished with extra parsley.

To make Chicken and Rice Soup, you will need the following ingredients:

Ingridiens for Chicken and Rice Soup

Steps to make Chicken and Rice Soup


Saute onion and garlic


Place 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium high heat. Add chopped onion and 2 minced garlic cloves and saute for 5 minutes until the onion is translucent.


Add carrot and celery


Add 3 sliced carrots and 3 sliced celery ribs and stir while cooking for 1 minute.


Add remaining ingredients


Add 3 teaspoons of stock powder, ½ a teaspoon each of dried parsley, dried thyme, ¼ teaspoon of black pepper and 4 cups each of chicken broth and water. Stir and add chicken.




Cover the saucepan with a lid. Simmer on medium low for 30 minutes. Adjust the heat so that the liquid is bubbling. Skim off any excess foam build up once or twice.


Stir in rice


Remove the lid and add 1 cup of rice. Stir well. Cover the saucepan and simmer for 15 minutes.


Shred chicken


Remove the soup from the stove and transfer the cooked chicken to a large bowl. Shred the chicken using 2 forks. Discard any bones and return the chicken to the soup. Stir well.


Season and serve

Stir in half the parsley. Taste and adjust seasoning before serving garnished with extra parsley.

This Chicken and Rice Soup is a nourishing wholesome soup - perfect for cold weather. Try it out soon and please come back and leave a comment below with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Perfect for cold winter days!

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