Chicken and Rice Soup
Tender chicken, soft rice, and sweet carrots in a golden broth, the gentle bowl that fixes cold days and sniffly noses.
Ingredients (serves 6)
- 1.5 lb chicken thigh
- 2 tbsp olive oil
- 1 onion
- 3 carrots
- 3 stalks celery
- 3 cloves garlic
- 3/4 cup rice
- 8 cups chicken stock
- 1 tsp dried thyme
- 1 lemon
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Save this recipeInstructions
- 1
Dice the onion, carrots, and celery. Heat the olive oil in a large pot over medium heat and cook the vegetables until softened, about 6 minutes.
- 2
Add minced garlic and thyme and cook 1 minute until fragrant.
- 3
Add the chicken stock and whole chicken thighs. Bring to a boil, then reduce to a simmer.
- 4
Stir in the rice and simmer until the rice is tender and the chicken reaches 165°F, about 18 minutes.
- 5
Remove the chicken, shred it with two forks, and stir it back into the pot.
- 6
Season with salt, black pepper, and a good squeeze of lemon juice. Serve hot.
