Chicken and Rice Soup Recipe (2024)

Chopped everything in the food processor and added a few leeks. Cooked with a wild rice, that gave it a bit more tooth. The garnish is amazing, but I added 5 garlic cloves instead of one to make more flavorful. Finished with some chili flakes and served with an arugula salad with just lemon and olive oil which really compliments the herbs of the soup nicely. Turned out really good and extra recommend as it’s a possible weeknight dish.

Added 1/4 tsp turmeric for color and a little body, two scallions to the parsley garnish, and lastly stirred in a little of the parsley garnish to the pot before serving. A light yet satisfying porridge-y soup. Delish!

I added half an onion, which I felt added to the broth flavor, as well as salted butter (didn't have unsalted on hand) and then salted less at the end. Also put a little freshly grated parm on top and fresh cracked pepper, which I felt went nicely with the garlic and parsley. Next time, I may add in some spinach at the end for some greens.

It's March 2020 / aka Corona Pandemic 2020. I was stuck at home and a bit depressed about the state of affairs. And this soup really lifted my spirits! Thank you! It's the best!The only slight modification I made was that I made my own chicken broth from the carcass of a rotisserie chicken. And I used the rotisserie chicken meat in this soup instead of the boneless, skinless chicken thighs. Lovely!

Exactly what I was craving after 3 days with a cold. Used about 1-2 T less than 1/2 cup lemon juice. Used a big fat clove of garlic and wasn’t sorry- the raw garlic was the star of the dish! Grating it I think is also important as opposed to chopping. Next time I will double the garnish- it’s what really elevates it!

Delicious! I turned it into an avoglemono adaption by beating the lemon juice w/ three eggs then adding some stock to that before mixing it into the soup. V tasty.

Nice soup! Since the recipe says to refrigerate leftovers without the lemon juice, I just squirted a wedge or two into each bowl before adding the soup instead of mixing the lemon into the pot. Used "Better than buillon" (roasted chicken organic reduced sodium flavor) mixed with water for broth. Worked well.

I made this in the slow cooker without the rice for a low carb cozy soup and it was wonderful. I put all the ingredients into the slow cooker and cooked for 8 hours on high, then I stirred the chicken so it would shred in the soup and put the parsley in last.

Yes you can overcook chicken thighs. Try adding 2 beaten eggs whisked in at the last minute to add protein.

Made in the instapot with frozen bone-in chicken thighs and brown rice (also added carrot, onion, turmeric), did 15 minutes on high pressure, then removed the chicken and put on the saute function to let the rice fall apart a bit more. It stayed pretty brothy because of the brown rice but was still so so good.

I made this with cilantro since the store was out of parsley. It was very good and I thought this would be great to make in the future with cilantro, lime, instead of lemon, and some cumin to give it a Mexican flavor profile. Very comforting soup. Took about an hour total.

I just made this with brown rice today and it turned out delicious. Because brown rice takes longer, I cooked the rice with the broth alone for about 20 minutes before adding the celery and chicken and then continued cooking for about 30 minutes more.

Excellent! Only the NYT could make such humble ingredients into a delicious soup! I used a chicken breast and it worked perfectly (just check it after 17-18 minutes). Loved this and can’t wait to make again. We ate all of it!

Added the suggested Turmeric for color and flavor as well as the added 5 cloves ( instead of the one ) and also blended the herbs in a food processor and added all of them in the soup before serving. Served with parm on top. So good

This one is a winner!! Loved by my entire fam! I did double the topping recipe- and using leftovers for some sort of pasta sauce tomorrow night!

For an southeast Asian twist--I added some garlic and ginger to the broth as it was simmering with the rice and chicken, then subbed the parsley for cilantro and lemon for lime. Delish.

I made this with home-made broth and chicken wings since that is what I had on hand. It was simply delicious! The lemon brightens this dish so well. It's a keeper for sure.

Excellent recipe. Comforting and easy to make when you're sick and don't have anyone around to cook for you. No changes needed although all the suggestions are fine if you're in the space to play (I wasn't!).

Great comfort food for an early spring weeknight. Modifications:- Used b/s chicken breasts because that's what I had- added 1 tsp curry powder for extra warmth- put chunks of stale bread at the bottom of the bowls for extra soaking goodness

This is the best. I add a bunch of chopped chard at the end to make it greener!

Delicious recipe! It’s also a great method to follow with ingredient substitutions. I’ve followed the recipe as written, and also followed the method with different veggies and grains - makes yummy soup every time :)

Rinse the rice, otherwise it gets too think too fast

Tried to make it for the first time. The lemon flavor was too sharp--even when using a reduced amount of lemon juice. Apart from the lemon, the soup was rather boring. It was disappointing, especially given so many five-star reviews.

I loved this soup. So bright and comforting on a cold day. This was a life-saver when I was going through chemo treatments.

Made this as written, except I marinated the thighs in a mix of garlic-infused oil, lemon juice, and kosher salt. It paid off, as my husband said the chicken had flavor, and wasn’t just an accompaniment for the broth. I used the full amount of lemon juice, creating a nice zing to the soup. Served with some fresh bread, to sop up every last drop!

This is so nice & easy and delicious. I even skipped the garnish (which sounds amazing!) and it was very well received. I did add leeks to the soup as someone suggested - loved the flavor. Will make again!

This was delicious the night I made it but imo it does not reheat well. The texture just wasn’t the same the next day even after adding extra broth.

Made with homemade stock. Felt it needed something - a tiny bit one dimensional, but solid.

This is the epitome of comfort food. The second time I made the recipe, I branched out a bit. I added garlic and some minced onions to the broth, as well as a squirt of good quality fish sauce. I had a rich lamb stock in the freezer that oomphed the flavor. Homegrown celery (lucky me) has a taste profile that store bought can’t attain; it adds more flavor. And at the very end I stirred in a tablespoon of heavy cream. Delicious, although the original is good too.

Made this exactly as written except for an extra clove of garlic. The garnish with the lemon juice elevates this soup to the next level. Everyone liked it and it will be a part of our soup rotation.