Chicken and Rice Soup
Delicious, easy Chicken and Rice Soup with a flavorful broth made from chicken pieces and fresh vegetables.
Equipment
- large pot
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 slices
- 3 ribs celery cut into 1 cm slices
- 3 teaspoon Vegeta stock powder or bouillon cube
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme optional
- ¼ teaspoon black pepper finely ground
- 4 cups low sodium chicken broth
- 4 cups water
- 600 g bone in skinless chicken thighs 4 x 150g
- 1 cup long grain white rice uncooked
- Salt adjust to taste
- 1 tablespoon finely chopped parsley optional
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
Use bone-in skinless chicken thighs for best flavor. Store leftovers properly by separating rice and soup.
Nutrition
Serving: 638gCalories: 427kcal
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