Chicken & Rice Soup
Course: In Our Kitchen, RecipesDifficulty: Easyservings
4
servingsPrep time
10
minutesCooking time
1
hourTotal time
1
hour10
minutesIngredients
- Sauce
2 Tablespoons olive oil
4 bone in chicken thighs
2 garlic cloves, minced
2 medium carrots, diced
2 celery ribs, diced
1 small onion, diced
4 fresh thyme sprigs
1 bay leaf
8 cups water
1 cup long grain white rice
Salt and pepper to taste
Directions
- Heat olive oil in a large Dutch oven. Sprinkle chicken with salt and pepper and place in pan skin side down. Cook, undisturbed for 5-7 minutes. Turn once. Cook and additional 5-7 minutes until browned evenly on both sides.
- Add garlic, carrots, celery, onions, thyme and bay leaf to the pot. Top with 8 cups of water. Bring soup to a boil, then reduce heat to simmer. Cook for 15-20 minutes until meat becomes loose on the bones.
- Remove chicken from pot and shred the meat. Return meat to the pot. Bring soup to a boil and add rice. Reduce heat and simmer until rice is cooked through, about 25 minutes.
Notes
- Can make with boneless chicken thighs. Simply skip cooking chicken for initial 15-20 minutes.
