Chicken and Rice Soup (Print Version)
# Ingredients:
→ Base
01 -
1 tbsp olive oil
02 -
8 cups chicken stock (2 cartons, 32 oz each)
03 -
1 cup jasmine or long-grain white rice
04 -
6 skinless, boneless chicken thighs (around 1.5 lbs)
→ Fresh Vegetables
05 -
3 garlic cloves, finely chopped
06 -
3 celery stalks, diced small
07 -
1 medium onion, diced small
08 -
3 carrots, peeled and thinly sliced
→ Seasonings
09 -
A sprinkle of black pepper and salt to taste
10 -
1/2 tsp of Italian blend herbs
11 -
1-2 tbsp of fresh parsley, chopped (optional for topping)
# Instructions:
01 -
Dice the celery and onion into small bits, slice the carrots finely, and mince the garlic. Smaller pieces cook quickly and are easier to chew.
02 -
Warm up the olive oil in your large soup pot on medium-high heat. Toss in the onions and celery, stirring until they soften, around 5 minutes.
03 -
Mix in the minced garlic and let it cook for 30 seconds, just until it becomes fragrant.
04 -
Drop in the chicken thighs, broth, Italian herbs, rice, and carrots. Turn the heat to high and wait until it starts boiling.
05 -
Lower the heat once it boils, keeping it at a steady simmer. Stir occasionally to keep the rice from clumping, and let it bubble for 15-20 minutes until everything is cooked through.
06 -
Pull the cooked thighs from the pot and shred them into bits. Add the shredded chicken back, adjust the salt and pepper to your liking, and sprinkle parsley if you want.
# Notes:
01 -
Rice soaks up liquid as it sits. Add more broth when reheating your leftovers.
02 -
To keep leftover rice from getting mushy, cook it separately if you plan to save a lot for later.
03 -
Chicken breasts can replace thighs—just check they reach an internal temp of 165°F.