Chicken and Rice Soup
User Reviews
5
6 reviews
Excellent
Chicken and Rice Soup
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Tender bites of chicken in a savory herb-infused broth, our chicken and rice soup is always delicious and never mushy with our fool-proof method. Make a big batch to warm up and stay cozy on chilly days!
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Ingredients
rice
- 1 1/3 cups chicken stock unsalted
- 2/3 cup jasmine rice uncooked
soup
- 2 1/2 tablespoons butter unsalted
- 1 onion diced, medium sweet
- 1 celery thinly sliced on a bias, stalk
- 1 carrot cut into 1/4" thick half circles, large, peeled
- 3 garlic thinly sliced, cloves
- 1 tablespoon thyme minced
- 1 tablespoon chives thinly sliced
- 2 teaspoons oregano minced
- 6 cups chicken stock unsalted
- 1 1/4 pounds chicken thighs about 4 thighs, boneless, skinless
- salt to taste
- black pepper to taste
garnish
- 1 tbsp chives thinly sliced
- 2 tsp thyme leaves
Instructions
rice
- Fill a pot with 2 cups stock and bring to a boil over high heat. Season with salt and pepper. Add rice and bring back to a boil. Once the rice is boiling, lower heat to medium-low to simmer.
- Cover and continue to cook until all the liquid has been absorbed and the rice is soft and fluffy, 10 to 12 minutes.
- Remove from heat and uncover. Fluff with a fork (cover) and set aside.
- Place a large pot over medium-high heat. Add butter. Once butter has melted add onion, celery, and carrot and sauté for 3 to 4 minutes.
- Lower heat to medium and add garlic and herbs. Season with salt and pepper. Sauté for 3 to 4 minutes.
- Add stock and thighs and bring to a boil. Season with salt and pepper.
- Lower heat to medium and simmer for 15 to 20 minutes or until chicken has cooked through.
- Remove chicken thighs from pot and transfer to a bowl. Once cool enough to handle, shred with two forks (or your hands).
- Stir chicken and rice into soup and season with salt and pepper.
- Simmer for 5 minutes and ladle into bowls. Top with more fresh herbs. Serve with crusty bread.
Notes
- Tips for the BEST Chicken and Rice Soup
- Make sure you cook the rice separately. While it might seem like a time or dish-saving move to cook the rice in the pot with the chicken, doing so will overcook the rice, making the rice grains bloated and mushy.
- Using fresh herbs will give this soup the most flavor, but you can swap any of them for dried if that's all you have. Just remember the conversion of 3 to 1 when substituting fresh herbs for dried herbs. This means that if the recipe uses one tablespoon of fresh herb, you'll swap it with one teaspoon of the dried herb.
- We use unsalted broth and unsalted butter, so you can control the amount of salt you add to this recipe by adding quality salt. If you use salted broth and salted butter, it may end up too salty.
- To shred the chicken, you can use two forks or your hands. You can also use a mixer with a paddle attachment. While this method works, it also increases the amount of dishes you'll be doing!
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
40g
(13%)
Protein
39g
(78%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
153mg
(51%)
Sodium
1149mg
(48%)
Potassium
950mg
(20%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
3019IU
(60%)
Vitamin C
11mg
(12%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 153mg | 51% |
| Sodium | 1149mg | 48% |
| Potassium | 950mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3019IU | 60% |
| Vitamin C | 11mg | 12% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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