Description
Hearty chicken and rice soup delivers pure comfort in a bowl, bringing warmth from grandma’s kitchen to your table. Wholesome ingredients blend seamlessly, creating a nourishing meal that wraps you in delicious memories with each spoonful.
Ingredients
Scale
Proteins:
- 1 to 1.5 pounds bone-in, skinless chicken thighs
Vegetables:
- 1 onion, chopped
- 3 medium carrots, diced
- 3 ribs celery, diced
- 2 cloves garlic, minced
Base and Seasonings:
- 4 cups low-sodium chicken broth
- 4 cups water
- 1 cup uncooked rice
- 2 tablespoons olive oil
- 1 tablespoon chicken stock powder or 2 chicken bouillon cubes
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon finely ground black pepper
- Salt, to taste
- 1 tablespoon finely chopped parsley (optional)
Instructions
- Create a flavor foundation by heating olive oil in a large pot over medium-high heat. Sauté chopped onions and minced garlic for 3 minutes until fragrant and translucent, developing a rich aromatic base.
- Introduce diced carrots and celery to the pot, cooking for an additional minute. Allow vegetables to soften and absorb the initial flavor profile, creating depth in the soup’s foundation.
- Combine chicken stock powder, dried parsley, thyme, bay leaf, black pepper, chicken broth, and water into the pot. Thoroughly mix and scrape any caramelized bits from the bottom, ensuring maximum flavor integration.
- Submerge chicken thighs completely in the broth. Cover and simmer on medium-low heat for 30 minutes, skimming any foam that develops to maintain a clear, clean-tasting liquid.
- After 30 minutes, incorporate rice into the simmering broth. Cover and continue cooking for 15 minutes, allowing rice to absorb the soup’s rich flavors and become tender. Add water if the consistency becomes too thick.
- Remove chicken thighs from the pot and carefully shred the meat using two forks, discarding bones. Return shredded chicken to the soup, mixing thoroughly to distribute evenly.
- Perform a final taste test, adjusting seasoning with salt as needed. Serve hot, optionally garnishing with fresh parsley for an extra burst of freshness and color.
Notes
- Use boneless, skinless chicken thighs for faster cooking and easier shredding, which saves time and simplifies the preparation process.
- Swap white rice with brown rice or quinoa for added nutritional value and a slightly nuttier flavor profile that brings extra depth to the soup.
- Consider adding a splash of lemon juice or apple cider vinegar at the end to brighten the flavors and give the soup a subtle tangy undertone that elevates the entire dish.
- For a gluten-free version, ensure you use gluten-free chicken stock powder or substitute with homemade stock, and verify all ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg