This Chicken and Rice Soup is a warm, comforting classicālight yet nourishing, with tender rice, juicy chicken, and a gently seasoned broth. Itās perfect for chilly days, when youāre feeling under the weather, or anytime you want a simple, homemade meal that feels like comfort in a bowl.
Ingredients
- 1 lb (450 g) chicken (bone-in thighs or breast, or boneless if preferred)
- 8 cups chicken broth or water
- Ā¾ cup white rice (short- or medium-grain works best)
- 1 medium onion, finely chopped
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 tbsp vegetable oil or butter
- 1 tsp salt (adjust to taste)
- Ā½ tsp black pepper
- Ā½ tsp turmeric or paprika (optional, for color and flavor)
- 2 tbsp fresh parsley or cilantro, chopped
- Juice of Ā½ lemon (optional, for serving)
Instructions
- Start the soup base
In a large pot, heat the oil or butter over medium heat. Add the chopped onion and carrot and sautĆ© for 3ā4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. - Cook the chicken
Add the chicken pieces to the pot and season with salt, black pepper, and turmeric or paprika if using. Pour in the chicken broth (or water), bring to a gentle boil, then reduce to a simmer. Cover and cook for 20ā25 minutes, until the chicken is fully cooked and tender. - Shred the chicken
Remove the chicken from the pot and set it aside. Once cool enough to handle, shred or chop it into bite-sized pieces. Return the chicken to the pot. - Add the rice
Rinse the rice under cold water, then add it to the soup. Simmer uncovered for 12ā15 minutes, stirring occasionally, until the rice is fully cooked and slightly thickens the broth. - Finish and serve
Stir in the chopped parsley or cilantro and adjust seasoning if needed. Remove from heat and let the soup rest for 2ā3 minutes. Serve hot, with a squeeze of lemon juice if desired.
āØ Tip: For a richer texture, simmer a little longer and add a splash of warm water or broth if the soup thickens too muchāthe rice continues to absorb liquid as it sits.
