Chicken and Rice Soup
Ingredients
The soup base
-
1
tablespoon
olive oil
-
1
small
yellow onion, chopped
-
4
medium
carrots, peeled & chopped
-
4
ribs
celery, chopped
-
3
cloves
garlic, minced
-
2
teaspoons
dried thyme
-
1
teaspoon
dried oregano
-
6
cups
water
-
½
cup
uncooked white rice
-
2
teaspoons
fine sea salt
-
1
teaspoon
ground black pepper
The protein
-
1½
pounds
boneless skinless chicken thighs
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion, carrots, and celery until softened.
- Add minced garlic, thyme, and oregano, stirring until fragrant.
- Pour in water, then add rice, chicken, salt, and pepper. Bring to a boil.
- Once boiling, cover and reduce heat to simmer for 15 to 20 minutes until chicken reaches 165ºF.
- Remove chicken, shred it, and return it to the pot. Adjust seasoning as needed.
- Serve warm and store leftovers in an airtight container.
Nutrition Facts (estimated)
Servings
4
Calories
356
Total fat
11g
Total carbohydrates
27g
Total protein
35g
Sodium
1380mg
Cholesterol
162mg
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