Grandma's Chicken and Rice Soup

Warm, comforting, and packed with rich homemade flavor, Grandma's Chicken and Rice Soup is the ultimate bowl of nostalgia. Tender, seared chicken thighs simmer alongside aromatic vegetables, fresh thyme, and hearty white rice in a savory chicken broth, creating a soul-soothing meal that feels like a warm hug on a chilly day. This classic recipe is incredibly easy to prepare, requiring just 15 minutes of prep time and simple pantry staples. Perfect for cozy family dinners or battling a cold, this wholesome soup combines juicy shredded chicken, perfectly cooked rice, and delicate herbs for a satisfying one-pot feast. Garnish with a sprinkle of fresh parsley for a pop of color and extra freshness. Whether you're craving comfort food or just need a make-ahead meal, this chicken and rice soup will quickly become a household favorite!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 1 cup Uncooked white rice
• 2 medium Carrots, diced
• 2 medium Celery stalks, diced
• 1 large Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 8 cups Chicken broth
• 2 leaves Bay leaves
• 4 sprigs Fresh thyme sprigs
• 2 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped (optional)
• 2 cups Water (for additional liquid, if needed)

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.

Step 2

Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add them to the pot, skin-side down, and sear for 4-5 minutes on each side until browned. Remove the chicken and set aside.

Step 3

In the same pot, reduce the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables begin to soften.

Step 4

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 5

Add the chicken broth, bay leaves, thyme sprigs, and the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper to the pot. Stir well.

Step 6

Return the chicken thighs to the pot, skin-side up. Bring the soup to a gentle boil, then reduce the heat to low and simmer for 20 minutes, partially covered.

Step 7

Remove the chicken thighs from the pot and set them aside to cool slightly. Add the uncooked rice to the pot, stirring well. Let it simmer uncovered for 15 minutes or until the rice is tender.

Step 8

While the rice cooks, shred the chicken, discarding the skin and bones. Once shredded, return the chicken to the pot.

Step 9

Taste the soup and adjust the seasoning with additional salt and pepper, if needed. If the soup thickens too much, add up to 2 cups of water to reach the desired consistency.

Step 10

Remove the bay leaves and thyme sprigs before serving. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3639.5g)

Amount per serving	% Daily Value*
Calories	2532.6

Total Fat 123.0g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 9834.4mg	0%
Total Carbohydrate 204.4g	0%
Dietary Fiber 12.2g	0%
Total Sugars 19.1g
Protein 153.3g	0%

Vitamin D 0IU	0%
Calcium 444.8mg	0%
Iron 14.6mg	0%
Potassium 3995.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 24.2%

Carbs: 32.2%