Description
A comforting chicken and rice soup that is perfect for a cozy dinner.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup chopped yellow onion (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 1 chicken bouillon cube (or ½ Tbsp chicken stock powder)
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- 6 cups chicken broth (about 1½ cartons)
- 1 lb boneless skinless chicken thighs (about 4–5 thighs)
- 2 carrots (peeled and diced)
- ½ cup uncooked long-grain white rice
- 1 bay leaf
Instructions
- Heat 1 Tbsp 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, 1/2 tsp dried thyme, 1/4 tsp 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 1/2 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
- This soup can be made with leftover cooked chicken for a quicker option.
- Feel free to add other vegetables like peas or corn for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg