Chicken and Rice Soup
This Chicken and Rice Soup is everything you need when you’re feeling under the weather, craving something cozy, or just want a warm, nourishing meal that doesn’t take all day to make. It’s flavorful, hearty, and packed with all the good stuff; juicy bone-in chicken, a rich, herby broth, and perfectly tender rice that soaks up every bit of goodness.
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What makes this Chicken and Rice soup great?
Let’s be real, sometimes you just need a bowl of comfort that warms you up from the inside out. Whether it’s flu season, a long day, or just the need for a no-fuss meal that feels like a hug, this soup delivers every time.
01. Flavor
No canned chicken soup can top this! Browning the bone-in, skin-on chicken thighs first means you’re building layers of flavor right from the start. The rendered fat adds depth, and the seasonings blend is classic, but make this anything but basic.
02. Low Effort
his isn’t one of those soups that require babysitting, which is important when you are the cook and the one sick (ask me how I know!). Once everything is in the pot, you let it do its thing. The rice absorbs all that flavor, and by the time it’s done, it tastes like something you worked on all day.
03. Anti-Inflammatory
Let’s be honest, the way things are going around these days, it’s only a matter of time before someone in your house needs a bowl of this. It’s soothing, nourishing, and packed with anti-inflammatory ingredients like turmeric, garlic, and bone broth that is perfect for recovery.
Everything you need:
- Bone-in, skin-on chicken thighs
- Seasoning: salt & black pepper, cajun seasoning, turmeric, dried thyme, oregano, garlic powder, onion powder, red pepper flakes, bay leaves, and parsley
- Avocado oil
- Mirepoix: onion, celery, carrots
- Garlic
- Bone broth (unsalted)
- Water
- Chicken bouillon base
- White rice (uncooked)
- Lemon (optional)
Instructions:
Sear the Chicken – Generously season the bone-in chicken thighs with salt, pepper, and cajun seasoning, and brown them in a little avocado oil to render out the fat. This step builds the foundation of your broth. Remove the chicken once golden.
In the same pot, sauté onions, celery, and carrots until softened. (work up all the brown bits during this step.) Add garlic, then the turmeric, thyme, and bay leaves to bring out their flavor.
Pour in bone broth and water, then stir in Better Than Bouillon, oregano, garlic powder, onion powder, and red pepper flakes. Add the chicken back in and let it simmer until perfectly tender.
Once the chicken is cooked through, remove it, shred the meat, and discard the skin and bones if preferred. Stir in uncooked white rice, bring to a boil, then reduce heat. Cover and simmer until rice is cooked through about 15 – 20 minutes.
Add in a cup of additional water, if needed. Serve warm and enjoy!
Recipe Tips
Don’t Skip the Browning. Taking a few extra minutes to brown the chicken makes a huge difference in flavor. You’re building flavor from the start and just because you are sick does not mean your soup needs to be bland!
White rice works best because it absorbs the broth perfectly without turning mushy. If using brown rice, you may need to adjust the cook time.
I like to add the bones back in after shredding the chicken, while the rice cooks. It allows me to get every last drop of flavor out of the bones. I remove them completely when the soup is done
If you want a thicker soup, add less water. The broth is the highlight for me, so I prefer adding more water. Make it creamy by adding in a can of Cream of Chicken soup or a 1/2 cup of heavy cream.
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tsp Cajun seasoning
- 1 tsp coarse salt to taste
- ½ tsp black pepper to taste
- 2 tbsp avocado oil
- 1 whole onion diced (about 1 ½ cups)
- ½ cup diced celery about 3 stalks
- ½ cup diced carrots about 6 organic carrots
- 6 cloves garlic minced
- 32 ounces unsalted bone broth
- 6 cups water
- 1 generous tablespoon Better Than Bouillon No Chicken Base
- ½ cup white rice uncooked, rinsed
- 1 tsp turmeric
- 1 tsp dried thyme
- 2 bay leaves
- ½ tbsp dried oregano
- 1 tbsp garlic powder
- ½ tbsp onion powder
- ⅛ tsp red pepper flakes optional
- ¼ cup chopped fresh parsley
- Juice of ½ lemon optional, for brightness
- salt and pepper to taste
Instructions
Season and Brown the Chicken
- Generously season the chicken thighs with coarse salt, black pepper, and Cajun seasoning.
- Heat a large pot over medium heat. Place the chicken skin-side down and cook for 5–7 minutes until the skin is golden and fat has rendered. Flip and cook for another 3 minutes. Remove the chicken and set aside.
Sauté the Vegetables
- In the same pot, add the diced onion, celery, and carrots. Sauté for 3–4 minutes until softened, scraping up any browned bits from the bottom.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the turmeric, thyme, and bay leaves, letting them "bloom" in the heat for about 1 minute. This enhances their flavor.
The Broth
- Pour in the unsalted bone broth and water, then stir in the Better Than Bouillon No Chicken Base, oregano, garlic powder, onion powder, and red pepper flakes (if using).
- Return the chicken thighs to the pot, skin-side up. Bring to a boil, then reduce heat to low and let simmer for 30 minutes, partially covered.
- Remove the chicken and discard the skin. Shred the meat off the bone and return it to the pot.
- Stir in the rinsed rice and continue simmering for 15–20 minutes, or until the rice is tender.
Final Touches
- Taste and adjust seasoning with more salt and pepper if needed.
- Stir in parsley and a squeeze of lemon juice for brightness (optional)
Serve and Enjoy
