Chicken Rice Soup with Potato and Carrot Recipe

A comforting, hearty homemade soup packed with tender chicken, fluffy rice, potatoes, and sweet carrots. Perfect for a cozy family dinner.

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast or thighs
• 1/2 cup (90 g) white rice, rinsed
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil or butter
• 6 cups (1.4 L) chicken broth
• 2 cups (480 ml) water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 bay leaf
• 1/2 teaspoon paprika, optional
• 1 tablespoon fresh lemon juice, optional
• 2 tablespoons fresh parsley, chopped

Instructions

1. Prepare the chicken:
   Pat the chicken dry and cut it into bite-sized pieces. If using whole chicken breasts or thighs, you can cook them whole and shred them later.
2. Sauté the vegetables:
   Heat olive oil or butter in a large soup pot over medium heat. Add the chopped onion and carrots. Cook for 4–5 minutes, until the onion softens.
3. Add garlic:
   Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
4. Add chicken:
   Add the chicken pieces and cook for 3–4 minutes, stirring occasionally. The chicken does not need to be completely cooked at this stage.
5. Add broth and seasonings:
   Pour in the chicken broth and water. Add salt, black pepper, thyme, parsley, bay leaf, and paprika if using. Stir well.
6. Add potatoes:
   Bring the soup to a gentle boil, then add the diced potatoes.
7. Simmer:
   Reduce the heat, cover partially, and simmer for about 10 minutes.
8. Add the rice:
   Stir in the rinsed rice. Continue simmering for 15–20 minutes, or until the rice and potatoes are tender and the chicken is fully cooked.
9. Check the chicken:
   Chicken should reach 165°F (74°C) internally. If you cooked the chicken whole, remove it, shred it with two forks, and return it to the soup.
10. Finish the soup:
    Remove the bay leaf. Taste and adjust the salt and pepper. For a fresh flavor, stir in lemon juice and chopped parsley.
11. Serve:
    Let the soup rest for 5 minutes, then ladle into bowls and serve warm.

⭐ Tips

• For thicker soup: Add a little extra rice or mash a few potato pieces into the broth.
• For more vegetables: Add celery, peas, or corn.
• For extra flavor: Use homemade chicken stock and fresh parsley.
• Rice continues absorbing liquid as it sits, so add a little extra broth when reheating leftovers.

Prep: 15 minutes
Cook: 35–40 minutes
Total: About 50–55 minutes
Servings: 6