Description
This comforting Chicken and Rice Soup combines tender bone-in chicken thighs with aromatic vegetables, herbs, and long grain white rice to create a flavorful, nourishing broth that is both hearty and satisfying.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, minced
- 1 onion, chopped
- 3 carrots, halved then cut into 1cm (2/5″) slices
- 3 celery ribs, cut into 1 cm (2/5″) slices
- 3 tsp Vegeta stock powder
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme (optional)
- 1/4 tsp black pepper, finely ground
- 4 cups (1 litre) chicken broth, low sodium
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone-in, skinless chicken thighs
- 1 cup (180g) long grain white rice, uncooked
- Salt, to taste
- 1 tbsp finely chopped parsley (optional)
Instructions
- Place oil and butter in a large pot over medium-high heat. Add the chopped onion and minced garlic and cook for about 5 minutes until the onion becomes translucent and fragrant.
- Add the sliced carrots and celery to the pot and stir for 1 minute to combine and soften slightly.
- Stir in the Vegeta stock powder, dried parsley, dried thyme if using, and finely ground black pepper. Pour in the chicken broth and water, stirring to combine.
- Add the bone-in, skinless chicken thighs to the pot. Cover with a lid and simmer on medium-low heat for 30 minutes. Adjust the heat so the soup bubbles steadily but not too vigorously. Skim off any foam that forms occasionally to keep the broth clear.
- Remove the lid, add the uncooked rice, and stir well. Cover again and let simmer for an additional 15 minutes until the rice is tender and cooked through.
- Remove the soup from heat. Carefully take out the chicken thighs into a large bowl. Using two forks, shred the chicken meat, discard the bones, then stir the shredded chicken back into the soup.
- Stir in half of the finely chopped parsley, taste the soup, and adjust the salt as needed. Serve the soup hot, garnished with the remaining parsley for a fresh finish.
Notes
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 427
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg