Print

Chicken and Rice Soup

Chicken and Rice Soup
Print Recipe

Chicken and Rice Soup is the ultimate comfort food, perfect for warming up on chilly days or serving at family gatherings. This easy-to-make soup blends tender chicken, hearty rice, and vibrant vegetables in a rich, savory broth that delights the senses.

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 (or 2 x vegetable or chicken bouillon cube, or 2 tsp 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 (4 x 150g/5oz)
  • 1 cup (180g) long grain white rice, uncooked
  • Salt, adjust to taste
  • 1 tbsp finely chopped parsley (optional)

Instructions

  1. Heat olive oil and butter in a large pot over medium-high heat. Sauté onion and garlic until translucent.
  2. Add carrots and celery; stir for one minute until slightly softened.
  3. Mix in stock powder, dried parsley, black pepper, chicken broth, and water. Add chicken pieces.
  4. Cover and simmer on medium-low heat for 30 minutes, skimming foam as needed.
  5. Stir in uncooked rice; cover and simmer for another 15 minutes.
  6. Remove chicken, shred it off the bones, then return it to the soup along with half of the chopped parsley.
  7. Adjust seasoning with salt if necessary before serving.

Nutrition

Keywords: For added nutrition, consider throwing in peas or corn during the last few minutes of cooking. Use quality bone-in chicken thighs for richer flavor.

Find it online: https://yumeasyrecipes.com/chicken-and-rice-soup/