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Classic Chicken and Rice Soup

This is a straightforward chicken and rice soup. It's made by creating a simple chicken broth, then simmering vegetables and rice in that broth with the shredded chicken.
Prep Time20 minutes
Active Time1 hour 30 minutes
Total Time1 hour 50 minutes
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Ingredients

  • 2 1/2 lbs Bone-in skin-on chicken thighs
  • 2 large Boneless skinless chicken breasts
  • 20 cups Cold water
  • 1 1/4 tbsp Olive oil
  • 2 1/2 tbsp Butter
  • 1 large Onion diced
  • 6 stalks Celery chopped
  • 6 large Carrots chopped
  • 7 cloves Garlic minced
  • 1 1/4 tsp Dried parsley
  • 1 1/4 tsp Dried thyme
  • 1 1/4 tsp Diamond Crystal kosher salt plus more to taste
  • 3/4 tsp Black pepper freshly ground, plus more to taste
  • 2 Bay leaves
  • Juice of 1 lemon
  • 2 cups Long-grain white rice rinsed

Instructions

  • Place chicken thighs and breasts in stockpot, cover with cold water and bring to boil. Reduce heat, simmer covered 30-45 minutes.
  • Remove chicken, let cool, then shred meat. Strain broth through fine-mesh sieve.
  • Heat olive oil and butter in Dutch oven over medium heat. Add onion, cook 2-3 minutes.
  • Add carrots and celery, cook 10-15 minutes until tender.
  • Add garlic, parsley, thyme, salt, pepper, and bay leaves. Cook 1 minute.
  • Pour strained broth into pot. Bring to boil.
  • Add rice and lemon juice. Reduce heat, cover, simmer 30 minutes, stirring occasionally.
  • Add shredded chicken, simmer 10 more minutes.
  • Season to taste and remove bay leaves.

Notes

Use bone-in chicken thighs for richer broth. Stir rice periodically to prevent sticking.