Chicken and Rice Soup
This Chicken and Rice Soup is a comforting dish that's perfect for any occasion, featuring tender chicken and flavorful rice in a rich broth.
Equipment
- Large pot
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 cube chicken bouillon or ½ tablespoon chicken stock powder
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 6 cups chicken broth about 1½ cartons
- 1 lb boneless skinless chicken thighs about 4-5 thighs
- ½ cup uncooked long-grain white rice
- 1 bay leaf
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 cup diced onion and 2 diced celery stalks. Cook 2-3 minutes, until slightly softened.
- Stir in 4 minced garlic cloves and cook 30 seconds, until fragrant.
- Stir in 1 bouillon cube, ½ teaspoon dried thyme, ¼ teaspoon black pepper, and 1 bay leaf. Cook 1 minute to bloom the spices.
- Pour in 6 cups chicken broth. Add 1 lb chicken thighs, 2 diced carrots, and ½ cup uncooked rice. Stir, bring to a boil, then reduce to a gentle simmer.
- Simmer 20-30 minutes, stirring occasionally, until the rice is tender and the chicken reaches 165°F.
- Remove chicken thighs to a plate, shred with two forks, then stir the shredded chicken back into the soup.
- Remove the bay leaf, taste, and adjust seasoning if needed. Serve warm.
Notes
Rice continues absorbing broth as it sits, leftovers will thicken. For best leftover texture, cook rice separately and add to bowls when serving. Refrigerate 3-4 days. Freeze up to 3 months (freeze without rice for best texture).
Nutrition
Serving: 1bowlCalories: 112kcalCarbohydrates: 5gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 57mgSodium: 836mgPotassium: 260mgFiber: 1gSugar: 2gVitamin A: 2573IUVitamin C: 3mgCalcium: 27mgIron: 1mg
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