Chicken & Rice Soup
Chicken and rice soup has been the answer to feeling off for longer than most of us have been alive. There’s a reason. Warm, easy to eat, high in protein, gentle on everything. Before you serve this, two cups of that broth go into a jar. This is the one that feels most like home. Make a big pot. Freeze what you don’t use. It’ll be there when you need it.
Allergens:
Ingredients
For the family:
Ingredient notes:
- Bone-in chicken thighs - The bone and skin simmer into the broth and give it a richness and depth that skinless, boneless chicken never achieves. Remove and discard the skin before returning the shredded meat to the soup - it’s done its work in the broth.
- Bone broth + water - Starting with bone broth as the base gives a protein-rich foundation. The water dilutes it to the right volume. The result is richer than water alone but lighter than pure broth.
- White rice - ½ cup dry for the full pot is intentionally modest - rice absorbs broth as it sits and will continue cooking. Add in the last 15–18 minutes and serve promptly. You can take a smaller amount of rice and more broth.
- Fresh thyme - One of the defining aromatic notes of classic chicken soup alongside the bay leaf. Don’t skip it. Remove the stems before serving.
- Lemon juice - Fresh, added off heat. It lifts the entire bowl. Without it, the soup can taste flat and one-dimensional.
Recipe Instructions
- Build the broth - Place chicken thighs in a large pot or Dutch oven. Pour in bone broth and water. Add halved onion, smashed garlic, bay leaves, peppercorns, and thyme. The chicken should be fully submerged - add a little more water if needed.
- Bring to a boil and skim - Bring to a full boil over high heat. Use a spoon to skim any foam that rises to the surface - this keeps the broth clear. Reduce heat to a low, steady simmer.
- Simmer the chicken - Partially cover and simmer for 35–40 minutes, until the chicken is very tender and pulls apart easily when pressed with a spoon.
Move Moment - Reverse Lunges - At the 15-minute mark: step one foot back into a lunge position, back knee hovering just above the floor. Push back to standing. That’s 1. Do 10 on each leg, alternating sides. Hold the counter lightly for balance if needed.
- Remove chicken and portion the double duty broth - Remove the chicken pieces and set aside to cool slightly. Remove and discard the onion halves, garlic, bay leaves, and thyme stems. Before doing anything else, ladle 2 cups of clean broth into a sealed jar. Set aside to cool, then refrigerate or freeze. This is your Settle & Sip reserve.
- Add fresh vegetables - Add sliced carrots and celery to the pot. Bring back to a gentle simmer over medium heat.
- Add rice and cook - Stir in the uncooked rice. Simmer uncovered for 15–18 minutes, stirring occasionally, until the rice is tender and the carrots and celery are cooked through.
Move Moment - Squat Pulses - While the rice cooks: lower into a half squat - thighs halfway to parallel. Pulse up and down in small, controlled movements. 15 pulses. Rest 20 seconds. Give the soup a stir. Repeat 2 more rounds.
- Shred the chicken - While the rice cooks, remove the skin from the chicken pieces and shred the meat using two forks. Discard the skin and bones.
- Finish and season - Return the shredded chicken to the pot. Remove from heat and stir in lemon juice and fresh parsley. Taste and season with salt and pepper. The lemon goes in off the heat - always.
- Serve - Ladle your portion into a bowl first - broth-forward with a modest amount of rice. Set the pot on the table for the family. Put out crusty bread or crackers alongside.
Recipe notes:
Quick version Use 2 cups shredded rotisserie chicken and 10 cups store-bought low-sodium bone broth. Skip steps 2–5. Add chicken in the last 5 minutes of the rice cooking. Total time drops to ~35 minutes. Broth will be less rich but still solid.
On the double duty broth This one is the rich and a classic. Keeps in the fridge for 5 days.
Freezing the soup This soup freezes well for up to 3 months. Freeze without the rice, and cook fresh rice when reheating. Or accept the softer rice texture when reheated - it’s still good.
Nutrition Per Serving
Serving Size: 1.5 cups soup (your bowl, broth-forward)
| for you | for the family | |
|---|---|---|
| Calories | 300 | 400 |
| Protein | 32g | 38g |
| Total Fat | 10g | 11g |
| Total Carbohydrate | 21g | 34g |
| Dietary Fiber | 2g | 3g |
| Sugar | 3g | 4g |
| Sodium | 350mg | 430mg |
For you: broth-forward with shredded chicken and modest rice. For the family: based on a larger portion with more rice. Double duty broth (portioned before vegetables added): ~35 cal, ~7g protein per cup. Values are approximate. Nutritional information is estimated and provided for general guidance.