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Chicken and Rice Soup
Made with tender chicken thighs, nourishing fresh veggies, hearty rice and a savory lightly lemony broth. A simple soup with so much satisfying flavor! Makes about 10 to 11 cups.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- cutting board
📝 Preparation Steps
1
Heat olive oil in a large pot over medium-high heat.
olive oil1 Tbsp
2
Dab chicken thighs dry with paper towels, season both sides with salt and pepper.
Salt (and freshly ground black pepper)
3
Add to pot and sear until browned on bottom, about ⏱️ 4 minutes. Turn and cook ⏱️ 2 minutes longer. Transfer to a plate.
4
Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute ⏱️ 5 minutes.
diced celery (2 large)1 cup
5
Add garlic and saute ⏱️ 1 minute longer.
minced garlic (3 cloves)1 Tbsp
6
Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.
bay leaves2parmesan rind, (plus shredded parmesan for serving)1Salt (and freshly ground black pepper)
7
Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.
8
Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about ⏱️ 8 minutes (they should be 165 in center of thickest portion).
9
Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest ⏱️ 5 minutes then cut chicken into small pieces.
10
Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to ⏱️ 12 minutes longer.
11
Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.
parmesan rind, (plus shredded parmesan for serving)1bay leaves2fresh lemon juice1 Tbsp
12
As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.
Nutrition Facts
calories
352 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
860 mg
protein Content
29 g
trans Fat Content
1 g
cholesterol Content
109 mg
carbohydrate Content
39 g
saturated Fat Content
2 g
unsaturated Fat Content
5 g
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