Chicken and Rice Soup
This Chicken and Rice Soup is a cozy, comforting, and flavorful one-pot soup made with tender bone-in chicken, aromatic vegetables, and a rich, herby broth. Packed with nourishing ingredients like turmeric, garlic, and bone broth, this easy recipe is perfect for cold nights, meal prep, or when you need a soothing bowl of homemade soup. Ready in about an hour, this soup is a must-have for any season!
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs
- 1 tsp Cajun seasoning
- 1 tsp coarse salt to taste
- ½ tsp black pepper to taste
For the Soup:
- 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
Seasonings and Herbs
- 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)