Chicken and Rice Soup
Chicken thighs simmer in broth with vegetables, herbs and rice for a savory, golden soup. Makes 5 servings.
By Cookin' Kitchen
- Total: 1 hour 10 minutes
- Servings: 5 servings
Recipe
Chicken and Rice Soup
Chicken thighs simmer in broth with vegetables, herbs and rice for a savory, golden soup. Makes 5 servings.
Cookin' · https://cookin.club/recipes/chicken-and-rice-soup
- Prep
- 15 minutes
- Cook
- 55 minutes
- Total
- 1 hour 10 minutes
- Servings
- 5
Ingredients
For 5 servings
Equipment
- Large pot
- Lid
- Large bowl
- Two forks
- Saucepan
Instructions
Step 1: Put the oil and butter in a large pot over medium-high heat. Add the onion and garlic and cook for 5 minutes, until the onion is translucent.
Step 2: Add the carrots and celery and stir for 1 minute.
Step 3: Add the stock powder, dried parsley, thyme if using, pepper, chicken broth and water. Stir, then add the chicken.
Step 4: Cover and simmer over medium-low heat for 30 minutes. Adjust the heat so the soup bubbles steadily, neither vigorously nor too slowly. Skim off excess foam once or twice; this is not essential, but it helps make the broth clearer.
Step 5: Remove the lid, add the rice and stir. Cover and simmer for 15 minutes.
Step 6: Remove the soup from the stove.
Step 7: Transfer the chicken to a large bowl. Shred it with 2 forks, discard the bones, then stir the chicken back into the soup.
Step 8: Stir in half the parsley. Taste and add salt if needed. Serve, garnished with the remaining parsley.
Notes
Ingredient options
Use vegetable stock powder or a crumbled vegetable or chicken bouillon cube in place of the stock powder. Long-, medium- or short-grain white rice, sushi rice, jasmine rice and basmati rice are suitable alternatives. Brown or wild rice needs longer to cook, so cook it separately before adding it to the soup.
Storing and transporting
For leftovers, separate the rice, chicken and vegetables from the broth with a slotted spoon or colander, and refrigerate or freeze them in separate containers. Reheat the broth first, then add the rice and other soup contents.
To take the soup elsewhere, cook the soup without the rice. In a saucepan, combine 1 cup of rice with 1 cup of finished soup liquid and 1/2 cup of water. Cover and bring to a simmer over medium heat; cook for 12 to 15 minutes, until the water is absorbed. Remove from the heat, leave covered for 10 minutes, then fluff the rice and pack it separately. Heat the soup and add the rice when ready to serve.
Nutrition per serving
- Calories
- 427 kcal
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken thighs simmer right in the broth with carrots, celery and herbs, building flavor before rice is stirred in. Shred the cooked chicken and return it to the pot for a hearty soup.
The rice cooks in the soup and absorbs the broth. For leftovers, store the rice and soup contents separately from the broth to help keep the rice from becoming stodgy.
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