Homemade Chicken Rice Soup
Bone in chicken thighs simmered with carrots, celery, and herbs, then rice added at the end for a clear, comforting brothy soup.
Equipment
- Large pot
Ingredients
Main Ingredients
- 1.25 lb bone in, skinless chicken thighs about 4
- 1 cup long grain white rice uncooked
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 3 medium carrots diced
- 3 celery ribs diced
- 4 cup low sodium chicken broth
- 4 cup water
- 1 tbsp chicken stock powder or 2 bouillon cubes
- ½ tsp dried parsley
- ½ tsp dried thyme
- 1 bay leaf
- ¼ tsp black pepper
- ¼ tsp salt to taste
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium high heat. Cook the onion and garlic 3 minutes until the onion is translucent. Add the carrots and celery and cook 1 minute.
- Add the stock powder, dried parsley, thyme, bay leaf, pepper, broth, and water and stir. Add the chicken, cover, and simmer on medium low for 30 minutes, skimming any foam.
- Remove the lid, stir in the rice, cover, and simmer 15 minutes until the rice is tender.
- Move the chicken to a plate, shred with two forks, and discard the bones (165 degrees F/74 degrees C minimum). Stir the chicken back into the soup and remove the bay leaf.
- Add salt to taste and serve garnished with parsley.
Notes
Nutrition values are an estimate per serving, based on 6 servings. The rice absorbs broth as it sits; add water or broth when reheating. Store in the refrigerator for up to 4 days.