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A rustic blue and white bowl filled with homemade Chicken and Rice Soup, with carrots, shredded chicken, and fresh parsley.

Hearty Chicken Ana Rice Soup

This comforting and nourishing Hearty Chicken Ana Rice Soup features tender chicken, fluffy rice, and a medley of vegetables simmered in a rich, herbed chicken broth, perfect for a cozy meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp Olive Oil
  • 1 large Yellow Onion chopped
  • 2 stalks Celery diced
  • 2 medium Carrots peeled and diced
  • 3 cloves Garlic minced
For the Chicken & Broth
  • 1.5 lbs Boneless, Skinless Chicken Thighs or breasts
  • 8 cups Chicken Broth low sodium
  • 1 Bay Leaf
  • 1/2 tsp Dried Thyme
  • 1/4 cup Fresh Parsley chopped, plus more for garnish
  • 1 cup White Rice such as Jasmine or Basmati, rinsed
Seasoning & Finish
  • 1/2 tsp Black Pepper freshly ground
  • 1 tsp Salt or to taste
  • 1 tbsp Lemon Juice fresh (optional, for brightness)

Equipment

  • Large Stockpot or Dutch Oven
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Prepare Ingredients
  1. Dice the onion, celery, and carrots. Mince the garlic. Rinse the white rice thoroughly under cold water until the water runs clear; drain well. Pat chicken thighs dry.
Sauté Aromatics
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté for 5-7 minutes, until vegetables begin to soften. Add minced garlic and cook for another minute until fragrant.
Simmer Soup
  1. Add the chicken thighs to the pot. Pour in the chicken broth, then add the bay leaf and dried thyme. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and easily shredded.
Cook Rice & Finish Chicken
  1. Carefully remove the cooked chicken thighs from the pot and place them on a cutting board. Add the rinsed rice to the simmering broth. Increase heat to medium-low and continue to simmer, stirring occasionally, for 10-15 minutes, or until the rice is tender. While the rice cooks, shred the chicken using two forks or chop it into bite-sized pieces. Discard the bay leaf.
Combine and Serve
  1. Return the shredded chicken to the pot with the rice. Stir in the chopped fresh parsley, salt, pepper, and optional fresh lemon juice. Taste and adjust seasonings as needed.
  2. Ladle the Hearty Chicken Ana Rice Soup into bowls. Garnish with additional fresh parsley, if desired, and serve hot.

Notes

For a thicker soup, you can remove about 1/2 cup of cooked rice, mash it, and return it to the pot. This soup stores well in an airtight container in the refrigerator for up to 3-4 days. You can also add other vegetables like peas or corn in the last 5 minutes of cooking.