If using chicken thighs, use 4 skinless, bone-in chicken thighs (about 1.5 pounds)
Place all but rice into a stockpot over medium-high heat. Stir, and bring to a boil. Lower heat, cover, and simmer for 40 minutes.
Remove the chicken from the soup and place into a big bowl.
Add rice to the soup, stir, bring back to a boil, cover, then lower heat to a low simmer for 15 minutes.
While the rice is cooking, remove the meat from the chicken thighs using two forks to shred. Discard the cartilage and bones. If using chicken carcasses, remove the chicken carcass and pull off the remaining meat. Discard the carcass.
After the rice is cooked, add the meat back into the soup and stir to heat it through. Taste and add salt if needed.
Notes
The soup thickens as it sits. The rice plumps up absorbing more liquid. Since only ½ cup rice was used, it won’t absorb all the liquid and will retain a soupy consistency.
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