Description
Chicken and rice soup is the ultimate comfort food, perfect for cozy evenings or when you’re feeling under the weather. This hearty dish features tender chicken, fluffy rice, and a medley of fresh vegetables all simmered in a savory broth. Easy to prepare and customizable with your favorite ingredients, this soup warms you from the inside out, making it a go-to recipe for family gatherings or simple weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Chop the carrots, celery, onion, and mince the garlic.
- In a large pot over medium heat, warm a splash of oil. Sauté onion until translucent (about 5 minutes), then add garlic, carrots, and celery; cook for another 5 minutes.
- Push veggies aside and brown the chicken thighs on both sides (about 4 minutes per side).
- Pour in chicken broth and add rinsed rice along with thyme; bring to a gentle boil.
- Reduce heat to low, cover the pot, and let simmer for about 20 minutes or until rice is tender.
- Adjust seasoning with salt and pepper before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Keywords: - Substitute leftover roasted chicken for quicker prep time. - Add spinach or kale for added nutrition. - Experiment with herbs like rosemary for different flavors.