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Chicken, Celery, and Rice Soup

  • Prep Time: 10m
  • Cook Time: 50m
  • Total Time: 1h


  • 8 c Chicken broth
  • 3/4 c Jasmine rice (unrinsed)
  • 4 Celery stalks, thinly sliced
  • 2 Garlic cloves, minced
  • 1 lb Chicken thighs, boneless, skinless, trimmed
  • 1 Lemon, for zest and juice (zest and juice from 1/2 to 1 lemon)
  • 2 tbsp. Dried parsley (or 1/2 cup fresh parsley)
  • 1 tbsp. Butter
  • Salt
  • Pepper


  1. In a large Dutch oven or stock pot, bring the chicken broth to a simmer over medium-high heat. Add the celery and rice. Simmer for 20 minutes then add the chicken and garlic. Continue simmering until the chicken is cooked through and the rice starts to break down and lose its shape, 15-20 mins more.
  2. Meanwhile, zest the lemon and chop the parsley (if using fresh parsley).
  3. When the chicken is done, remove it from the pot with tongs and set on a cutting board. Shred the chicken using two forks.
  4. Add a little lemon juice little by little until the soup is bright but still tastes of chicken and celery (will probably be less than 1/2 lemon's juice).
  5. Stir the shredded chicken back into the broth along with the lemon zest and parsley. Remove from heat and stir in the butter. Add a pinch or two of pepper and season to taste with salt.
  6. Ladle the soup into bowls and enjoy. If saving for later, note that the rice will absorb quite a bit more liquid over time so you may need to supplement with more water or broth when reheating.