Can I use rotisserie chicken?

Absolutely! If you're short on time, just shred pre-cooked chicken and add it toward the end.

Can I use brown rice instead?

Yes, you can, but brown rice takes longer to cook , so I recommend cooking it separately and adding it at the end.

Absolutely! Just throw everything in except the rice and cook on low for 6–8 hours . Add the rice during the last hour so it doesn't get mushy.

Reheat on the stovetop over low heat , and I add a splash of broth or water if it's too thick.

I made this chicken and rice soup, and it was the perfect cozy meal—warm, hearty, and packed with tender chicken, veggies, and fluffy rice!

Scale

1 1/2 lbs bone-in, skin-on chicken thighs (for maximum flavor; boneless works too)
1 cup long-grain white rice (Basmati, Jasmine, or wild rice work, but cook times vary)
3 carrots, diced
2 celery stalks, diced
1 small onion, diced
3 cloves garlic, minced
6 cups chicken broth (homemade or high-quality store-bought)
2 bay leaves
1/2 tsp dried thyme
1 tsp salt (adjust to taste)
1/2 tsp black pepper
1 tbsp olive oil (for sautéing)

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How to Make Chicken and Rice Soup
Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 30 more seconds until fragrant.
Add the Chicken & Broth: Place the chicken thighs into the pot, then pour in the chicken broth. Add bay leaves, thyme, salt, and pepper, then bring everything to a gentle simmer over medium-low heat.
Let It Simmer: Cover the pot and let the soup simmer for 30 minutes. The chicken will become fall-apart tender, and the broth will develop a deep, rich flavor.
Shred the Chicken: Remove the cooked chicken from the pot, discard the skin and bones, and shred the meat using two forks. Return the shredded chicken to the soup.
Add the Rice: Stir in the uncooked rice, cover the pot again, and let it simmer for another 15 minutes, stirring occasionally to prevent sticking. The rice will soak up the broth and make every bite extra flavorful.
Taste & Adjust: Taste the soup and adjust the salt and pepper as needed. For a little extra brightness, squeeze in some fresh lemon juice.
Serve & Enjoy: Ladle the soup into bowls, top with fresh parsley or green onions, and serve hot. Enjoy with crusty bread or crackers for a complete meal.

Use Bone-In Chicken – It gives the broth extra richness and depth of flavor.
For a Thicker Soup – Mash some of the cooked potatoes against the side of the pot before adding the rice.
Leftovers? Add More Broth! – The rice absorbs liquid as it sits, so if reheating, add extra broth or water.
Make It Creamy – Stir in a splash of heavy cream or coconut milk for a creamier texture.
Want More Flavor? – Add a parmesan rind while simmering or stir in a spoonful of miso paste at the end.