Chicken and Rice Soup
The perfect weeknight meal that comes together in a snap. Juicy chunks of chicken, tender vegetables, and flavorful rice make the ideal combination. Savory, brothy goodness guaranteed to warm your soul and fill your belly.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound (453.5g) chicken thighs, (skinless, boneless, and chopped)
- 2 tablespoons (28ml) olive oil
- 1 medium onion, (chopped (about 1 cup))
- 1 tablespoon (8g) garlic, (minced)
- 1 stalk celery, (cut into ½-inch slices (about ¾ cup))
- 2 teaspoons (2g) fresh thyme
- 1-2 teaspoons (2-4g) bouillon powder
- 1 teaspoon (2g) Italian seasoning
- 2 teaspoons (4g) Creole seasoning
- 1 bay leaf
- 7-8 cups (1.5-1.9l) chicken stock, ((or water) adjust to desired soup consistency)
- 1 cup (185g) long grain white rice, (uncooked)
- 2 medium carrots, (chopped (about 1½ cups))
- Salt and freshly ground black pepper to taste
- Parsley, (for garnishing)
Instructions
- 1
Place chicken chunks in a large bowl, mix with salt and black pepper, and set aside.
- 2
Add oil to a large pot over medium heat. Then brown chicken chunks for a few minutes or until brown enough.
- 3
Next, add chopped onion, garlic, celery, thyme, bouillon powder, Italian seasoning, Creole seasoning, and bay leaf.
- 4
Cook and stir for about 6 minutes until the vegetables are softened but not browned.
- 5
Pour in the chicken broth or water and bring to a boil. Add the rice and carrots, and season with salt and pepper.
- 6
Simmer on medium-low until the rice is tender, about 20 minutes.
- 7
Garnish with parsley and serve warm.