Chicken and Rice Soup
Ingredients
-
1
pound
chicken thighs, skinless, boneless, and chopped
-
2
tablespoons
olive oil
-
1
medium
onion, chopped
-
1
tablespoon
garlic, minced
-
1
stalk
celery, cut into ½-inch slices
-
2
teaspoons
fresh thyme
-
1-2
teaspoons
bouillon powder
-
1
teaspoon
Italian seasoning
-
2
teaspoons
Creole seasoning
-
1
leaf
bay leaf
-
7-8
cups
chicken stock (or water)
-
1
cup
long grain white rice, uncooked
-
2
medium
carrots, chopped
-
to taste
salt and freshly ground black pepper
-
for garnishing
parsley
Instructions
- Season the chicken chunks with salt and pepper and set aside.
- Heat olive oil in a large pot over medium heat and brown the chicken chunks.
- Add chopped onion, garlic, celery, thyme, bouillon powder, Italian seasoning, Creole seasoning, and bay leaf to the pot and cook until the vegetables are softened.
- Pour in the chicken broth or water and bring to a boil.
- Add the rice and carrots, then season with salt and pepper.
- Simmer on medium-low until the rice is tender, about 20 minutes.
- Garnish with parsley and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
484
Total fat
22g
Total carbohydrates
48g
Total protein
23g
Sodium
690mg
Cholesterol
82mg
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