Description
A comforting and hearty chicken and rice soup, perfect for any occasion.
Ingredients
Scale
- 1½ cups yellow onion, diced
- 1½ cups celery, sliced
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1½ cups carrot, sliced
- 2 pounds bone-in, skin-on chicken (drumsticks and/or thighs)
- ½ teaspoon black pepper
- 3–4 sprigs fresh thyme
- 1 sprig fresh rosemary
- small bunch parsley (reserve some for garnish)
- 6 cups chicken broth (or half chicken broth/half water)
- 1 cup white rice (basmati)
Instructions
- In a large stockpot or Dutch oven, sauté onion and celery in olive oil over medium heat. Sprinkle 1 teaspoon of salt over the vegetables and stir while cooking until onions are soft and translucent.
- Add carrots, chicken pieces, pepper, and herbs.
- Cover with chicken broth/water. Bring to a boil over high heat, then reduce to a simmer and cover with a lid.
- Simmer chicken for at least 30 minutes to blend flavors and enrich broth.
- Remove chicken from pot and set aside.
- Add rice to the soup mixture and continue simmering for about 10 minutes until rice is cooked through.
- Separate chicken meat from bones and skin. Discard bones and skin. Shred or chop chicken and return to pot.
- Stir the soup, season with salt and pepper to taste, and serve.
Notes
- If using part water, season with more salt as needed.
- Don’t lift the lid while rice cooks.
- Simmer vegetables and meat for more flavor; aim for at least 30 minutes.
- If simmering longer, add more broth or reduce rice amount as needed.
- Add parmesan cheese on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Chicken and Rice Soup, Comfort Food, Hearty Soup