Chicken and Rice Soup
A simple broth-based soup with chicken thighs, rice, and vegetables. Works when you are sick, tired, or broke.
Heat oil in a large pot over medium-high heat.
Season chicken thighs with salt and pepper. Add to pot and cook 3–4 minutes per side until lightly browned. Remove and set aside — they don't need to be fully cooked yet.
In the same pot, add onion, carrots, and celery. Cook 5 minutes until softened.
Add garlic and thyme. Cook 1 minute.
Pour in the broth and water. Add bay leaves. Bring to a boil.
Return the chicken to the pot. Reduce heat to low, cover, and simmer 15 minutes.
Remove chicken and pull the meat off the bones. Discard the skin and bones. Shred the meat with two forks.
Return shredded chicken to the pot. Add the rice.
Simmer uncovered 15–18 minutes, stirring occasionally, until rice is cooked through.
Remove bay leaves. Taste and adjust salt. The soup will thicken as it sits — add water when reheating.
Bone-in chicken thighs or drumsticks are cheaper per kilogram. Simmer them whole in the broth for 30 minutes, then pull the meat off the bone.
- A whole chicken from the deli (rotisserie) is sometimes cheaper per gram of meat than raw thighs — strip it and use the carcass for extra broth.
- The rice will continue absorbing liquid overnight. Reheat with extra water or broth.
- Frozen corn or frozen peas added in the last 5 minutes add nutrition at low cost.
Estimated values per serving.
This recipe is naturally gluten-free.
All ingredients are naturally gluten-free. Verify the chicken broth label — most commercial broths are GF but some flavoured varieties contain wheat.