Chicken and Rice Soup

Name: Chicken and Rice Soup
Total time: 2 h 10 min
Ingredients: 1 tbsp olive oil; 1 tbsp butter (or more oil); 2 garlic cloves , minced; 1 onion , chopped; 3 carrots , halved then cut into 1cm / 2/5" slices (quarter if really thick); 3 celery ribs , cut into 1 cm / 2/5" slices; 3 tsp Vegeta stock powder , or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2); 1/2 tsp dried parsley; 1/2 tsp dried thyme, optional; 1/4 tsp black pepper , finely ground; 4 cups (1 litre) chicken broth , low sodium; 4 cups (1 litre) water; 600 g (1.2 lb) bone in , skinless chicken thighs, 4 x 150g/5oz (Note 1); 1 cup (180g) long grain white rice , uncooked (Note 3); Salt, adjust to taste; 1 tbsp finely chopped parsley (optional)

www.recipetineats.com

Your recipes

Total: 130

Servings: 5

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.

Step 2

Add carrots and celery, stir for 1 minute.

Step 3

Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.

Step 4

Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).

Step 5

Remove lid, add rice. Stir, cover, simmer 15 minutes.

Step 6

Remove soup from stove.

Step 7

Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.

Step 8

Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.

Top similar recipes

Curated for you