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a bowl of golden chicken broth with separate white rice grains, shredded chicken, small carrot cubes and celery pieces
Melissa Hart

Chicken and Rice Soup

Long-grain rice gives this soup a soft, familiar texture without thickening it as heavily as a short-grain variety. Rinse it first. The grains should stay separate in the broth, and the chicken can be shredded while they finish cooking. Don't leave the pot simmering after the rice is tender. It keeps drinking broth as it sits, so leftovers will need an extra splash when you warm them.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery ribs diced
  • 1 1/4 lbs boneless skinless chicken thighs
  • 7 cups low-sodium chicken broth
  • 3/4 cup long-grain white rice rinsed
  • 1 bay leaf
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Method
 

  1. Heat oil in a large pot and cook onion, carrots and celery over medium heat for 5 minutes until softened.
  2. Add chicken, broth, bay leaf, salt and pepper. Bring to a gentle simmer and cook for 15 minutes.
  3. Stir in rinsed rice and simmer for 15 to 18 minutes more until the rice is tender and the chicken reaches 165°F.
  4. Remove the chicken and bay leaf. Shred the meat into small pieces and return it to the soup.
  5. Stir in lemon juice and serve promptly, keeping the grains suspended in plenty of broth.