Description

A budget-friendly, comforting chicken and rice soup that is perfect for meal prep and family dinners. It uses affordable ingredients like chicken thighs and pantry staples to create a hearty, flavorful meal.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs
1 medium yellow onion, diced
3 large carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
2 tablespoons olive oil or butter
1 cup long-grain white rice
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
1 teaspoon salt (or to taste)
0.5 teaspoon black pepper (or to taste)
0.5 cup heavy cream or half-and-half (optional)
Fresh parsley or chives for garnish (optional)

Instructions

Prep vegetables by dicing the onion, carrots, and celery into small, uniform pieces. Mince the garlic.
Heat olive oil or butter in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until soft and translucent.
Add the minced garlic and dried thyme to the pot. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the chicken thighs to the pot. Sear for 2 minutes per side to add flavor (optional but recommended).
Pour in the chicken broth. Add the bay leaf, salt, and pepper. Stir well to scrape up any browned bits from the bottom of the pot. Bring the soup to a boil.
Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the chicken is tender and cooked through.
Remove the chicken from the pot and let it cool for 5 minutes. Shred the chicken into bite-sized pieces using two forks, discarding any skin or excess fat. Return the shredded chicken to the pot.
Add the uncooked white rice to the pot. Stir well to combine. Cover and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Remove the bay leaf. Taste the soup and adjust seasoning with more salt and pepper if needed.
If using, stir in the heavy cream or half-and-half. Let it sit for a minute to warm through.
Ladle the soup into bowls and garnish with fresh chopped parsley or chives. Serve with crusty bread or crackers.

Notes

This soup freezes well for up to 3 months. If meal prepping, store broth and rice separately or add extra liquid when reheating as the rice continues to absorb liquid. For a dairy-free version, skip the cream or use coconut milk. Brown rice can be used but requires longer cooking time and more broth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3
Sodium: 650
Fat: 8
Saturated Fat: 3
Carbohydrates: 35
Fiber: 2
Protein: 22

Keywords: chicken and rice soup, budget meal, family dinner, meal prep, cozy autumn soup, easy dinner, comfort food