Chicken and Rice Soup
Total Time
1 hour
Prep Time
15 minutes
Cook Time
55 minutes
Rating
4.97 out of 5 stars
(84)
Ingredients
5 servings
- 1 tbsp olive oil
- 1 tbsp butter (or more oil)
- 2 garlic cloves (, minced)
- 1 onion (, chopped)
- 3 carrots (, halved then cut into 1cm / 2/5" slices (quarter if really thick)
- 3 celery ribs (, cut into 1 cm / 2/5" slices)
- 3 tsp Vegeta stock powder (, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme, optional
- 1/4 tsp black pepper (, finely ground)
- 4 cups (1 litre) chicken broth (, low sodium)
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone in (, skinless chicken thighs, 4 x 150g/5oz (Note 1)
- 1 cup (180g) long grain white rice (, uncooked (Note 3)
- Salt, adjust to taste
- 1 tbsp finely chopped parsley (optional)
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Preparation
Step 1
Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
Step 2
Add carrots and celery, stir for 1 minute.
Step 3
Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
Step 4
Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
Step 5
Remove lid, add rice. Stir, cover, simmer 15 minutes.
Step 6
Remove soup from stove.
Step 7
Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
Step 8
Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.
Step 9
Save recipe for the next time?
