Chicken Soup with Rice

Prep Time:
25 mins
Total Time:
1 hrs

Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor that gets a little extra panache when topped with sharp, grated cheese.


  • 3 tablespoons extra-virgin olive oil

  • 1 large leek, white and light green parts thinly sliced and washed well (1 ½ cups)

  • 8 cups homemade chicken stock or store-bought low-sodium chicken broth

  • 1 pound boneless, skinless chicken thighs

  • 3 carrots, cut into ½-inch pieces (2 cups)

  • 2 celery stalks, cut into ½-inch pieces (1 ½ cups)

  • ¾ cup long-grain white rice

  • Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving


  1. Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.

    two bowls of chicken soup with rice
    Bryan Gardner
Related Articles