The Best Chicken and Rice Soup

5 from 1 reviews


  • 1 whole chicken (either bought in pieces or bought whole and butchered at home)
  • 4 carrots, thinly sliced
  • 3 stalks of celery, thinly sliced
  • 3 cloves of garlic, finely minced
  • 1 onion, diced
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup uncooked rice (I used wild rice blend, any rice will work)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup cold 2% milk
  • 1 1/2 lemons, juiced


  1. Add your chicken to a large pot and cover with water, I used 12 cups
  2. Cover and bring to a boil. Reduce to a simmer and cook, covered, for 45 minutes
  3. Remove the chicken and, using a fork, pull the meat off and shred it
  4. Add the bones back into the water and boil for another 20 minutes
  5. Put your rice on the stove to cook in a separate pot according to the package directions
  6. Meanwhile, prep your carrots, celery, garlic, onion, and thyme
  7. Remove the bones and discard. Run a sieve through the water several times and get out any small bones or pieces of chicken that are still in the water
  8. Add the vegetables and thyme into the water and bring to a boil
  9. Reduce to a simmer and cook for 10 minutes
  10. Add the cold milk into your soup. While the soup is heating back to a simmer, skim the fat off the top using a spoon and discard
  11. Melt 1/4 cup of butter in the microwave and whisk in 1/4 cup flour until it forms a thin paste
  12. Add your chicken and rice to the simmering soup
  13. Whisk in the butter/flour mixture and let the soup simmer for 5 minutes, or until thickened slightly
  14. Remove from the heat and add the juice from 1 1/2 lemons (more to taste)
  15. Stir in 3 teaspoons salt and 1/2 – 1 teaspoon pepper. Taste and add any extra seasonings you think the soup needs