Chicken and Rice Soup

Name: Chicken and Rice Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: Olive oil 1 tbsp; Butter 1 tbsp; Garlic 2 cloves; Onion 1; Carrots 3; Celery 3 ribs; Vegetable stock 3 tsp; Parsley ½ tsp; Dried thyme ½ tsp; Black pepper ¼ tsp; Chicken broth 4 cups; Water 4 cups; Chicken thighs 600 g; Long grain rice 1 cup; Salt; Parsley 1 tbsp

nourishing and wholesome

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55m
Serves 8
Easy
(1)

Ingredients

Adjust Servings:

	1 tbsp Olive oil
	1 tbsp Butter or more oil
	2 cloves Garlic minced
	1 Onion chopped
	3 Carrots halved then cut into 2 ½ inch slices
	3 ribs Celery cut into 2 ½ inch slices
	3 tsp Vegetable stock powder, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder
	½ tsp Parsley dried
	½ tsp Dried thyme optional
	¼ tsp Black pepper finely ground
	4 cups Chicken broth low sodium
	4 cups Water
	600 g Chicken thighs bone in , skinless, 4 x 150g/5oz
	1 cup Long grain rice white , uncooked
	Salt adjust to taste
	1 tbsp Parsley finely chopped , optional

Nutritional information

427

calories

16g

fat

37g

carbohydrates

36g

protein

153mg

cholesterol

346mg

sodium

Cuisine:

American Recipes

Chicken and Rice Soup recipe

This Chicken and Rice Soup is a classic recipe which is perfect when you are feeling under the weather. It is nourishing and wholesome and a bowl of this soup will heat you right up when you are feeling chilly.

To make this soup, start by sautéing onion and garlic. Add carrots and celery and stir briefly before adding stock powder, dried parsley, thyme, pepper, chicken broth, water. Stir and add chicken. Simmer for 30 minutes. Add the rice. Stir and simmer for 15 more minutes. Remove the cooked chicken and place in a large bowl. Use 2 forks to shed the chicken. Discard the bones and return the chicken to the soup. Stir in half the parsley. Taste and adjust seasoning. Serve garnished with extra parsley.

To make Chicken and Rice Soup, you will need the following ingredients:

Steps to make Chicken and Rice Soup

1
Saute onion and garlic
5

Place 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium high heat. Add chopped onion and 2 minced garlic cloves and saute for 5 minutes until the onion is translucent.
2
Add carrot and celery
1

Add 3 sliced carrots and 3 sliced celery ribs and stir while cooking for 1 minute.
3
Add remaining ingredients
1

Add 3 teaspoons of stock powder, ½ a teaspoon each of dried parsley, dried thyme, ¼ teaspoon of black pepper and 4 cups each of chicken broth and water. Stir and add chicken.
4
Simmer
30

Cover the saucepan with a lid. Simmer on medium low for 30 minutes. Adjust the heat so that the liquid is bubbling. Skim off any excess foam build up once or twice.
5
Stir in rice
15

Remove the lid and add 1 cup of rice. Stir well. Cover the saucepan and simmer for 15 minutes.
6
Shred chicken
3

Remove the soup from the stove and transfer the cooked chicken to a large bowl. Shred the chicken using 2 forks. Discard any bones and return the chicken to the soup. Stir well.
7
Season and serve

Stir in half the parsley. Taste and adjust seasoning before serving garnished with extra parsley.

This Chicken and Rice Soup is a nourishing wholesome soup - perfect for cold weather. Try it out soon and please come back and leave a comment below with your thoughts.

About the author

Jelena Mardere

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!