Arroz con Pollo and Vegetable Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A rich and aromatic soup blending the flavors of traditional arroz con pollo with fresh vegetables and a golden broth. This puerto rican-inspired soups ready in about 65 minutes pairs long-grain white rice, skin-on and bone-in chicken thighs, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup long-grain white rice
• 1.5 lbs, skin-on and bone-in chicken thighs
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, diced onion
• 3 cloves, minced garlic
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook for 3-4 minutes, then remove and set aside.
2. Step 2: Add diced onion, carrots, celery, and minced garlic to the pot. Sauté for 5-7 minutes until vegetables are softened and fragrant.
3. Step 3: Pour in 6 cups vegetable broth, 1.5 tsp salt, 1 tsp black pepper, 1 tsp thyme, and 2 bay leaves. Bring to a boil, then reduce heat to low. Add cooked chicken and 1 cup rice. Simmer for 30-35 minutes until the rice is tender and the liquid is absorbed.
4. Step 4: Remove bay leaves and adjust seasoning with additional salt or pepper if needed. Let rest for 5 minutes before serving.