Chicken and Rice Soup

Recipe by: Patricia Smith

“We found this recipe on the internet and tweaked it by adding chicken stock and wild rice with SEASONING. It is delicious!”


  • 1 tbsp olive oil
  • 1 tbsp butter (or more oil)
  • 2 garlic cloves , minced
  • 1 onion , chopped
  • 3 carrots , halved then cut into 2/5″ slices (quarter if really thick)
  • 3 celery ribs , cut into 2/5″ slices
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme, optional
  • 1/4 tsp black pepper , finely ground
  • 4 cups chicken stock
  • 4 cups chicken broth , low sodium
  • 1.2 lb bone in , skinless chicken thighs, 4 x 150g/5oz (Note 1)
  • 1 cup seasoned long grain white rice 
  • Salt, adjust to taste
  • 1 tbsp finely chopped parsley (optional)


  • Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
  • Add carrots and celery, stir for 1 minute.
  • Add stock, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
  • Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
  • Remove lid, add rice. Stir, cover, simmer 15 minutes.
  • Remove soup from stove.
  • Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
  • Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.