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A comforting bowl of White Chicken Rice Soup is shown as a featured image for the recipe.

PERFECT WHITE CHICKEN RICE SOUP

This comforting white chicken rice soup recipe focuses on creating a flavorful broth and perfectly cooked rice for a creamy, non-gloopy texture. It utilizes gentle poaching of bone-in chicken and separate cooking of the rice to ensure optimal results. Optionally, pureeing a portion of the soup adds creaminess without dairy.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs bone-in, skin-on chicken thighs or drumsticks
  • 8 cups chicken broth preferably homemade
  • 1 cup long-grain rice, cooked according to package directions
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • 1/4 cup heavy cream or half-and-half optional

Equipment

  • Large pot or Dutch oven
  • Fine-mesh sieve (optional)
  • cutting board
  • knife
  • measuring cups and spoons
  • Ladle
  • Blender or immersion blender (optional)

Method
 

  1. Poach the Chicken: In a large pot or Dutch oven, combine the chicken, chicken broth, onion, carrots, celery, garlic, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and easily shreds from the bone.
  2. Remove Chicken and Shred: Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken, discarding the skin and bones.
  3. Strain the Broth (Optional): For a clearer broth, strain the broth through a fine-mesh sieve, discarding the solids. This step is optional, but it will result in a smoother soup.
  4. Sauté Vegetables: In the same pot (or a clean pot), melt the butter over medium heat. Add the diced onion, carrots, and celery and sauté for 5-7 minutes, or until softened. If you strained the broth, add the sautéed vegetables back to the broth.
  5. Combine and Simmer: Add the shredded chicken and cooked rice to the pot. Bring to a simmer and cook for 5-10 minutes, allowing the flavors to meld together.
  6. Season and Finish: Season with salt and pepper to taste. Stir in the chopped fresh parsley. If desired, stir in the heavy cream or half-and-half for extra creaminess.
  7. Serve: Ladle the soup into bowls and serve hot.

Notes

For a richer flavor, use homemade chicken broth. To prevent the soup from becoming too thick, rinse the rice before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. For a creamier texture without dairy, puree a portion of the soup before serving. Other herbs like rosemary or sage can be used in addition to or in place of thyme.