Cozy Chicken and Rice Soup (Print Version)
# Ingredients:
→ Base
01 -
6 boneless, skinless chicken thighs (about 1.5 pounds)
02 -
1 cup long grain white rice (jasmine works great)
03 -
8 cups chicken broth (two 32 oz cartons)
04 -
1 tablespoon olive oil
→ Fresh Vegetables
05 -
1 medium onion, chopped small
06 -
3 celery sticks, chopped small
07 -
3 medium carrots, peeled and sliced thin
08 -
3 cloves garlic, minced
→ Seasonings
09 -
1/2 teaspoon Italian seasoning
10 -
Salt and fresh black pepper to taste
11 -
1-2 tablespoons fresh parsley, chopped (optional for garnish)
# Instructions:
01 -
Chop your onion and celery into small pieces, and slice those carrots nice and thin - smaller pieces cook faster and are easier to eat.
02 -
Heat olive oil in your soup pot over medium-high heat. Toss in the onion and celery and let them cook for 5 minutes until they start to soften.
03 -
Stir in the minced garlic and cook just until you can smell it, about 30 seconds.
04 -
Add your chicken thighs, sliced carrots, broth, Italian seasoning, and rice. Crank up the heat to high and bring it all to a boil.
05 -
Once it's boiling, lower the heat to a simmer. Give it a good stir to keep the rice from sticking, then let it bubble away for 15-20 minutes until the chicken is cooked, carrots are tender, and rice is done.
06 -
Fish out the chicken thighs and shred them up. Put the meat back in, season with salt and pepper until it tastes just right, and sprinkle with fresh parsley if you like.
# Notes:
01 -
The rice will keep soaking up broth as it sits - add extra broth when reheating leftovers
02 -
If you're planning lots of leftovers, consider cooking rice separately to keep it from getting too soft
03 -
You can use chicken breasts instead of thighs - just make sure they reach 165°F