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Chicken and Rice Soup

A hearty bowl of The Best One Pot Chicken and Rice Soup for an easy no mess meal of filling chicken, and chunks of carrots and celery.

Course: Appetizer
Cuisine: American
Keyword: soup
Author: Jasmin Foster, RD, LD
Ingredients
  • 2 tablespoon Olive Oil
  • 1 Medium Onion
  • 3 cloves Minced garlic
  • 3 Carrots
  • 3 stalks of celery
  • ½ teaspoon Thyme
  • 1 tablespoon Chopped Parsley
  • 1 cup Jasmine or Basmati Rice
  • ¼ cup Lemon juice
  • 2 quarts Chicken stock
  • 4 Skinless Chicken thighs Bone in
  • Salt
  • Pepper
Instructions

  1. Add oil to a large pot or dutch oven over medium heat. Add onion, sautee for 3 minutes. Next add garlic and continue to sautee for up to 2 minutes. Then add carrots and celery, chicken broth, lemon juice, parsley, thyme, and rice. Stir to evenly mix everything together. Add chicken to pot. Cover let simmer for 30 minutes.

  2. Remove chicken from pot. Use a 2 forks and or a knife to shred chicken into small pieces. Remove the bone. Transfer chicken back to pot. Taste and season with salt/pepper. Serve with extra garnish of parsley.

Recipe Notes

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