Poach bone-in thighs right in the broth so the meat stays juicy and the liquid gets richer, then shred it back in. Cook the rice separately or it keeps swelling and swallows the broth by the second bowl.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep15 min
Cook45 min
Makes6 servings
CuisineAmerican
Cost$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Bone-in chicken thighs
Poached in the broth, they stay juicy and enrich the liquid far past what breast can.
Can you make Chicken and Rice Soup in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Chicken and Rice Soup? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Chicken and Rice Soup ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Chicken and Rice Soup gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Chicken and Rice Soup vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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