Light soup for cold weather is a clear, gently seasoned chicken broth filled with tender chicken, vegetables, and a little rice. This simple one-pot version is satisfying without being creamy or heavy, and its ingredients can be adjusted to suit what you have on hand.
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 medium yellow onion, finely chopped (about 150 g)
- 2 medium carrots, peeled and sliced into ¼-inch rounds (about 150 g)
- 2 celery ribs, sliced (about 100 g)
- 2 garlic cloves, minced (about 6 g)
- 6 cups low-sodium chicken broth (1.4 L)
- 1 pound boneless, skinless chicken thighs (450 g)
- ½ cup long-grain white rice, rinsed (about 95 g)
- 1 bay leaf
- ½ teaspoon dried thyme (about 1 g)
- ½ teaspoon fine salt, plus more to taste (about 3 g)
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- 1 tablespoon fresh lemon juice (15 ml)
- 2 tablespoons chopped fresh parsley (about 8 g)
Instructions
- Prepare the vegetables, garlic, and parsley. Rinse the rice in a fine-mesh sieve under cool water until the water runs mostly clear; this removes excess surface starch and helps keep the broth lighter.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the onion begins to soften. The vegetables should not brown; lower the heat if they start to color.
- Stir in the garlic and cook for 30 seconds, just until fragrant. Pour in the chicken broth, then add the chicken thighs, rice, bay leaf, thyme, salt, and pepper. Stir once to distribute the rice and seasonings.
- Bring the soup just to a boil, then immediately reduce the heat to low. Partially cover the pot and simmer gently for 25 minutes, stirring once or twice to keep rice from sticking. Keep the liquid at a quiet simmer rather than a rolling boil, which can make chicken tougher and break up the vegetables.
- Check the thickest part of each chicken thigh with a food thermometer. USDA FSIS gives poultry a safe minimum internal temperature of 165°F (74°C); if a piece has not reached it, simmer a few more minutes and check again. Transfer the cooked chicken to a plate. Discard the bay leaf.
- Let the chicken rest for 5 minutes, then shred it with two forks or cut it into bite-size pieces. Return it to the pot and simmer for 2 minutes so it warms through. If the rice has absorbed more broth than you like, stir in up to 1 cup hot water or additional broth (240 ml).
- Remove the pot from the heat. Stir in the lemon juice and parsley. Taste the broth and add salt, pepper, or another small squeeze of lemon as needed. Serve hot.
Tips
- Keep the broth clear and light: Use a gentle simmer and skim off any foam that gathers on top during the first few minutes. Avoid boiling hard, which can cloud the broth and break up the rice.
- Choose your chicken: Boneless thighs stay tender and are easy to shred. Boneless breasts also work; check them as soon as they reach 165°F (74°C), since they may cook sooner and can dry out if left simmering.
- Adjust the rice: Rinsing helps, but rice continues to absorb broth as it sits. Add hot broth or water when reheating. For a clearer soup, cook the rice separately and add it to individual bowls.
- Season at the end: Broths vary in saltiness, so start with the listed amount and taste after cooking. Lemon brightens the flavor; add it gradually so it does not overwhelm the broth.
Serving Suggestions
Serve the soup in warmed bowls with extra parsley and a little black pepper. Crusty bread, toast, or plain crackers make easy accompaniments, while a simple green salad adds a fresh contrast. For a more filling meal, offer additional cooked rice on the side rather than thickening the whole pot; that lets each person choose how substantial their bowl should be.
Variations
- Use noodles: Replace the rice with 1 cup (about 100 g) small pasta, such as orzo or broken vermicelli. Add it near the end and simmer according to the package directions; pasta can turn soft if stored in the soup, so cooking it separately is best for leftovers.
- Make it meat-free: Replace the chicken broth with vegetable broth and omit the chicken. Add a 15-ounce can of drained white beans (425 g) during the last 10 minutes for a simple, filling alternative. The result will taste less like classic chicken soup but remains light and brothy.
- Add greens: Stir in 2 cups baby spinach (about 60 g) during the last minute, or add 1 cup chopped kale (about 70 g) for the final 5–8 minutes, until tender.
- Change the herbs: Use 1 teaspoon fresh thyme leaves (about 1 g) instead of dried thyme, or finish with chopped dill in place of parsley for a brighter herbal flavor.
Storage and Reheating
Cool the soup promptly and refrigerate it within 2 hours of cooking, in shallow airtight containers. It keeps for 3–4 days in the refrigerator. Rice absorbs broth as it rests, so loosen each portion with a splash of water or broth before reheating. Warm on the stovetop over medium heat, stirring, or microwave in a covered, microwave-safe bowl, stirring partway through. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and bring soup to a steaming hot temperature throughout.
For longer storage, freeze the soup in airtight, freezer-safe containers for up to 3 months. Rice may soften after thawing; for the best texture, freeze the broth, vegetables, and chicken without rice and add freshly cooked rice when serving. Thaw in the refrigerator overnight or reheat from frozen in a saucepan over low heat, stirring often, until fully hot.
Frequently Asked Questions
Can I make this soup ahead?
Yes. Make it up to 3–4 days ahead and refrigerate promptly. The rice will absorb broth, so add water or broth as needed when reheating. For the best rice texture, cook and store it separately.
Can I use cooked or leftover chicken?
Yes. Skip the raw chicken and simmer the broth, vegetables, and rice until the rice is tender, about 15–20 minutes depending on the rice. Stir in shredded cooked chicken near the end and heat the soup to 165°F (74°C) before serving.
Can I use brown rice?
Yes, but brown rice takes longer to cook and may need more liquid. Follow the package’s simmering time, checking the rice for tenderness before adding the chicken back. To prevent the chicken from overcooking, cook the brown rice in broth first, then add chicken and vegetables for the remaining cooking time.
Why did the soup become thick?
Rice naturally releases starch and continues to absorb liquid after cooking. Stir in hot water or broth a little at a time until the soup reaches the consistency you prefer. Next time, cook the rice separately or reduce the amount in the pot.
Can I make it in a slow cooker?
Yes. Add the broth, vegetables, garlic, chicken, bay leaf, thyme, salt, and pepper to the slow cooker. Cook on low for about 4–5 hours, until the chicken reaches 165°F (74°C). Cook the rice separately and stir it in with the shredded chicken before serving; rice can become mushy during a long slow-cooker cook.
How do I know when the vegetables and rice are done?
The carrots should be easily pierced with a fork, and the rice should be tender but not falling apart. If the chicken has reached 165°F (74°C) before the rice is ready, remove it, continue simmering until the rice is tender, then shred and return the chicken to the pot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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