Chicken Thigh and Rice Soup
Chicken thighs and rice simmered in a savory broth with carrots and celery.
Equipment
- Large pot with lid
- Cutting board
- Two forks
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- 1 medium yellow onion chopped
- 3 medium carrots halved and sliced 1/2 inch thick
- 3 celery ribs sliced 1/2 inch thick
- 2 tsp chicken bouillon powder
- ½ tsp dried parsley
- ½ tsp dried thyme optional
- ¼ tsp black pepper
- 4 cup low sodium chicken broth
- 4 cup water
- 1 ¼ lb bone in skinless chicken thighs about 4 thighs
- 1 cup long grain white rice uncooked
- ¼ tsp kosher salt plus more to taste
- 1 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Saute. Cook the onion and garlic in the oil and butter for 5 minutes, then add the carrots and celery for 1 minute.
- Simmer. Add the bouillon, herbs, pepper, broth, water, and chicken. Cover and simmer on medium low for 30 minutes.
- Add the rice. Stir in the rice, cover, and simmer for 15 minutes until tender.
- Shred. Remove the chicken, check for 165 degrees F, shred it, and return the meat to the pot.
- Finish. Stir in parsley and salt to taste and serve hot.
Notes
Substitutions: Boneless thighs shorten the first simmer by about 10 minutes.
Tips: Skim foam for a clear broth. Add water when reheating because the rice absorbs broth.
Storage: Refrigerate for up to 3 days or freeze for up to 1 month.