Chicken and Rice Soup

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This Chicken and Rice Soup is an easy one-pot recipe made with tender chicken, vegetables, herbs, and rice simmered in a flavorful broth.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 274kcal

In a large soup pot over medium heat, melt the butter. Add the celery, carrots, onion, and garlic. Season with thyme, basil, salt, and pepper. Sauté until the vegetables are soft, about 5 minutes.
2 tablespoons unsalted butter, 3 celery stalks, 2 medium carrots, 1 small yellow onion, 2 cloves garlic, 1/2 tablespoon dried thyme, 1/2 tablespoon dried basil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Add the chicken broth to the soup pot, scraping up any browned bits.
8 cups chicken broth
Add the chicken, rice, and bay leaves. Bring the soup to a boil. Then reduce to a simmer. Cook, uncovered, for 20 minutes, stirring often and scraping the bottom of the pot, so the rice doesn't stick.
2 bay leaves, 1 pound boneless skinless chicken thighs, 1 cup long grain white rice
Remove the chicken from the pot, shred it, and return it to the soup. Taste the soup and adjust the seasonings, adding more salt and pepper as needed. Serve and enjoy.