Name: Chicken Soup With Rice
Prep time: 25 min
Total time: 60 min
Ingredients: 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); 0.75 cup long-grain white rice; Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

Chicken Soup With Rice

5.0

(2)

Add your rating & review

It's a classic comfort food and is ready in just an hour.

Martha Stewart

Updated on December 12, 2024

Prep Time:

25 mins

Total Time:

1 hr

Servings:

Easy to prepare and nourishing, this chicken soup with rice is a family-friendly dish just right for cold winter days. The streamlined recipe has eight ingredients. We use boneless chicken thighs that cook quickly and bring big chicken flavor. Carrots, celery, and leeks add more depth to the soup and white rice makes it filling. Rounding out the ingredient list are olive oil for sautéing the vegetables, chicken broth, and grated Parmesan cheese for serving which gives this soup an extra oomph of flavor. It takes 25 minutes to prep and will be on the table in an hour. It’s a recipe you’ll make on repeat until spring.

two bowls of chicken soup with rice — Bryan Gardner

Cook Mode (Keep screen awake)

Ingredients

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

Directions

Cook vegetables:

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, and rice and cook:

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.
Cool chicken and shred:

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.
Add chicken back to soup and warm; serve with cheese and parsley:

Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.