The 5-Ingredient Chicken and Rice Soup Inspired by My Family’s “Soup of the Day"
This easy chicken and rice soup recipe builds rich homemade stock in one pot with just five ingredients. It’s a cozy dinner with tender chicken and rice.
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- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 lb chicken leg quarters (3 small or 2 large)
- 2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 1 tbsp olive oil
- 1 large onion, diced (about 2 cups)
- 2 large carrots, peeled and diced (about 1 cup)
- 2 large stalks celery, diced (about 3/4 cup)
- 8 cup water, plus more as needed
- 3/4 cup long-grain white rice, rinsed if desired
- Chopped fresh parsley and/or lemon juice, for serving, optional
Instructions
- 1
Pat the chicken leg quarters dry and season both sides generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium heat. When the oil is shimmering, add the chicken, skin-side down, in an even layer. Cook, undisturbed, until deeply golden brown, 4 to 5 minutes. Flip and repeat on the other side, then transfer the chicken to a plate. (The chicken won’t be cooked through yet, and that’s fine.)
- 2
Add the onions, carrots, and celery to the fat remaining in the pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat, stirring occasionally, until the vegetables begin to soften and smell fragrant, 8 to 10 minutes.
- 3
Return the chicken to the pot along with any accumulated juices. Add the water and the rice, seasoning again with more salt and pepper. Stir and bring the soup to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the stock is flavorful and the rice is very tender, about 45 minutes. If the soup begins to look too thick, simply add a splash more water.
- 4
Turn off the heat. Remove the chicken from the soup and transfer it to a cutting board. When the chicken is cool enough to handle, remove and discard the skin and pull the meat from the bones. Chop or shred the meat into bite-sized pieces.
- 5
Return the shredded chicken to the pot, add the remaining 1 teaspoon salt, and stir to combine. Turn the heat up to medium-low to warm the soup through again, then taste and adjust the seasoning with additional salt and pepper as needed. Finish with fresh parsley and or lemon juice, if using. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water if the soup has thickened. Love the recipe? Leave us stars and a comment below!