Chicken and Rice Soup
Ingredients
The soup base
-
1.5
lbs
boneless skinless chicken thighs
-
7 to 8
cups
low-sodium chicken broth
-
2
tsp
minced fresh thyme
-
2
pieces
bay leaves
-
1
piece
parmesan rind
-
1
cup
long grain white rice
-
1
Tbsp
fresh lemon juice
The vegetables
-
1
medium
yellow onion, chopped
-
2
large
carrots, diced
-
1
cup
diced celery
-
3
cloves
garlic, minced
-
¼
cup
chopped fresh parsley
The seasonings
-
1
Tbsp
olive oil
-
to taste
salt and freshly ground black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Dry the chicken thighs with paper towels and season with salt and pepper.
- Sear the chicken in the pot until browned, about 4 minutes on one side and 2 minutes on the other, then transfer to a plate.
- In the same pot, add onion, carrots, and celery, and sauté for 5 minutes.
- Add garlic and sauté for an additional minute.
- Pour in 7 cups of chicken broth, add thyme, bay leaves, and parmesan rind, and season with salt and pepper.
- Bring the mixture to a simmer, stir in the rice, and return the chicken to the pot.
- Reduce heat to low, cover, and simmer until the chicken is cooked through, about 8 minutes.
- Transfer the chicken to a cutting board, let it rest for 5 minutes, then chop into small pieces.
- Continue to simmer the soup until the rice is tender, about 8 to 12 minutes longer.
- Remove the soup from heat, discard the parmesan rind and bay leaves, and stir in the chicken, parsley, and lemon juice.
Nutrition Facts (estimated)
Servings
6
Calories
352
Total fat
8g
Total carbohydrates
39g
Total protein
29g
Sodium
860mg
Cholesterol
109mg
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