Cold season often brings sniffles and coughs, and when I recently shared our favorite chicken and rice soup on social media, we received tons of recipe requests. This delicious and simple soup is perfect for repeat cooking on those chilly days. It's a fantastic reason to spend time in the kitchen, especially when it can serve a crowd, which is crucial during the busy holiday season.

What I love most about this dish is its ease; just toss all your ingredients into a pot. Cooking the chicken on the bone enhances the broth, giving it a rich flavor often found only in homemade stock. Make extra to freeze because there's nothing better than coming home to a ready meal after a long day.

chicken and rice soup
Processed with VSCO with a6 preset

Check out the recipe below, and I hope you enjoy it as much as we do. It's truly comforting!

Recipe Details

Many have been eager for this chicken and rice soup recipe, and here it is!

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 diced yellow or white onion
  • 6 sliced carrots
  • 6 thinly sliced celery stalks
  • 8 minced garlic cloves
  • 1 chopped zucchini
  • 2 bone-in, skin-on chicken breasts
  • Fresh thyme or oregano sprigs
  • 2 quarts chicken stock
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • For serving:
  • Cooked rice (or your preferred grain like farro or quinoa)
  • Sliced avocado
  • Fresh cilantro
  • Sliced jalapeño (omit for less heat)
  • Lime wedges

Directions

  1. In a large soup pot, heat olive oil over medium-high. Add onion, carrot, celery, garlic, and zucchini, sautéing for around 10 minutes. Incorporate the chicken and thyme, then pour in the chicken stock. You might need to add a cup or so of water to ensure the chicken is fully submerged. Season with salt and pepper.
  2. Increase heat to high, bringing the soup to a simmer while skimming off any foam. Lower heat and let it simmer for 1.5 hours.
  3. Take the chicken out, shred it into bite-sized pieces, discarding skin and bones. Return the chicken to the pot to warm through. Taste for seasoning and adjust salt as needed.
  4. For serving, spoon cooked rice into bowls and ladle soup over it. Add avocado, cilantro, jalapeño (if using), and lime wedges. Enjoy!