Warm, comforting, and nutritious, Chicken and Rice Soup is a classic dish perfect for any season. Packed with tender chicken, hearty vegetables, and fragrant herbs, this soup is both satisfying and nourishing. It’s an ideal meal for cozy nights or whenever you need a bowl of homemade goodness.
Ingredients
- 1.5 pounds of boneless, skinless chicken thighs, with excess fat removed
- Salt and freshly ground black pepper to season
- 1 Tbsp olive oil
- 1 1/2 cups diced yellow onion (about 1 medium onion)
- 1 1/4 cups diced carrots (2 large)
- 1 cup diced celery (2 large)
- 1 Tbsp minced garlic (3 cloves)
- 7 to 8 cups low-sodium chicken broth
- 2 tsp minced fresh thyme
- 2 bay leaves
- 1 parmesan cheese rind, plus extra shredded parmesan for garnish
- 3/4 cup to 1 cup long grain white rice*
- 1/4 cup chopped fresh parsley
- 1 Tbsp fresh lemon juice
Instructions
- Prepare the Chicken:
- Season the chicken thighs with salt and freshly ground black pepper on both sides.
- Sauté the Vegetables:
- Warm the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Cook the Chicken:
- Push the vegetables to the sides of the pot and add the chicken thighs in a single layer.
- Cook the chicken for about 2-3 minutes on each side until lightly browned.
- Add Broth and Herbs:
- Pour in the low-sodium chicken broth, making sure the chicken is fully submerged.
- Add the minced fresh thyme, bay leaves, and the parmesan rind.
- Simmer the Soup:
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken:
- Remove the chicken thighs from the pot and transfer them to a cutting board.
- Using two forks, shred the chicken into bite-sized pieces and return it to the pot.
- Add the Rice:
- Stir in the long grain white rice.
- Continue to simmer the soup for another 15-20 minutes, or until the rice is cooked and tender.
- Finish the Soup:
- Remove the bay leaves and parmesan rind from the pot.
- Stir in the chopped fresh parsley and fresh lemon juice.
- Adjust the seasoning with additional salt and pepper, if needed.
- Serve:
- Serve the soup in bowls and sprinkle with shredded parmesan cheese on top.
- Serve hot and enjoy the comforting flavors of this delicious Chicken and Rice Soup.
Conclusion
This Chicken and Rice Soup is a hearty and wholesome dish that brings comfort and warmth to any meal. With tender chicken, flavorful vegetables, and a delightful blend of herbs, it’s a recipe that’s sure to become a family favorite. Enjoy this classic soup with a sprinkle of parmesan and a squeeze of lemon for an extra burst of flavor!