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This hearty, comforting chicken and rice soup is packed with flavor from well-seasoned bone-in, skin-on chicken thighs, aromatic vegetables, and a rich, golden broth infused with turmeric, Cajun spices, and herbs.

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!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course: Dinner, Lunch, Main Course, Soup
Cuisine: American, comfort food, southern
Ingredients Method

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

Method
 

Season and Brown the Chicken
  1. Generously season the chicken thighs with coarse salt, black pepper, and Cajun seasoning.
  2. 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
  1. 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.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Stir in the turmeric, thyme, and bay leaves, letting them "bloom" in the heat for about 1 minute. This enhances their flavor.
The Broth
  1. 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).
  2. 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.
  3. Remove the chicken and discard the skin. Shred the meat off the bone and return it to the pot.
  4. Stir in the rinsed rice and continue simmering for 15–20 minutes, or until the rice is tender.
Final Touches
  1. Taste and adjust seasoning with more salt and pepper if needed.
  2. Stir in parsley and a squeeze of lemon juice for brightness (optional)
Serve and Enjoy