Chicken and Rice Soup
A delicious and comforting Chicken and Rice Soup that’s flavorful and easy to make, perfect for any day.
Equipment
- large pot
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter or more oil
- 2 cloves garlic minced
- 1 medium onion chopped
- 3 medium carrots halved then cut into 1cm / ⅖″ slices
- 3 ribs celery cut into 1 cm / ⅖″ slices
- 3 teaspoon Vegeta stock powder or 2 x vegetable or chicken bouillon cube, or 2 teaspoon powder
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme optional
- ¼ teaspoon black pepper finely ground
- 4 cups chicken broth low sodium
- 4 cups water
- 600 g bone in chicken thighs skinless
- 1 cup long grain white rice uncooked
- Salt adjust to taste
- 1 tablespoon finely chopped parsley optional
Instructions
Cooking Instructions
- Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
- Add carrots and celery, stir for 1 minute.
- Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
- Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice.
- Remove lid, add rice. Stir, cover, simmer 15 minutes.
- Remove soup from stove.
- Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
- Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.
Notes
For added flavor, bone-in thighs are recommended. Adjust salt to taste before serving.
Nutrition
Serving: 1bowlCalories: 427kcalCarbohydrates: 48gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 800mgPotassium: 860mgFiber: 2gSugar: 3gVitamin A: 120IUVitamin C: 5mgCalcium: 40mgIron: 3mg
Tried this recipe?Let us know how it was!