Chicken and Rice Soup

Chicken and Rice Soup

from recipetineats.com
15 min
15 minutes mins

Recipe video above. You don't need to manhandle a whole chicken to make a beautiful flavour infused, golden, savoury broth. Use chicken pieces instead - it's so much faster and the broth is absolutely incredible! Better flavour that using breast or rotisserie chicken. Inactive simmer time: 30 minutes.

Ingredients

  • 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)

Directions

  1. 1

  2. 2

    Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.

  3. 3

    Add carrots and celery, stir for 1 minute.

  4. 4

    Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.

  5. 5

    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).

  6. 6

    Remove lid, add rice. Stir, cover, simmer 15 minutes.

  7. 7

    Remove soup from stove.

  8. 8

    Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.

  9. 9

    Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.