How To Make Chicken and Rice soup
This recipe for simple Chicken Rice Soup is a nutritious soup that’s great for chilly days! It’s full of vegetables and brown rice, and it’s cooked in chicken broth with a hint of creaminess.
This homemade Chicken and Rice Soup recipe has incredible flavor and is simple to meal prep and prepare ahead of time for a busy week!
The thing is that it’s difficult for me to find a soup that my children can enjoy. Except for anything like this, which is hearty and fluffy and packed with chicken and rice? such satisfaction to consume it!
In this chicken soup recipe, you can certainly use leftover cooked chicken. If you want to clear out your freezer, you can make chicken rice soup with leftover cooked rice too.
Simply follow the recipe’s instructions, omitting the rice. Then, when you’re about to thicken the soup, stir in your precooked rice and it’ll be warmed up in no time.
1 liter. Of chicken broth, I used the low sodium version.
1 liter.Of warm water.
600 grams.Of bone-in chicken thighs.
200 grams.Of uncooked white rice, use the long-grain rice.
3 large carrots, I halved them then I cut into 1cm-slices.
2 large minced garlic cloves.
A medium chopped yellow onion.
Celery ribs, I used 3, cut into 1 cm-slices.
3 tsp.Of Vegetal stock powder.
1 tbsp.Of olive oil.
1 tbsp.Of butter.
1/2 tsp.Of dried parsley.
1/2 tsp.Of dried thyme.
1/4 tsp.Of ground black pepper.
1 tbsp.Of finely chopped parsley.
Season with salt to taste.
In a big pot over medium-high heat, I combined the oil with butter heat them for one minute and added the onion with minced garlic, and cooked them for 5 minutes until the onion was translucent.
Next, I added in carrots and celery slices stirring continuously for 1 minute.
Then, I added to the pot the stock powder, with dried parsley and thyme, ground black pepper, the liter of chicken broth, and warm water, and I mixed well until all ingredients incorporate.
Following that, it was time to add in the chicken thighs, after I removed the skin.
And I covered the pot with a lid and cooked on low heat for around 30 minutes.
Then, I adjusted the heat enough that it bubbles nicely, but not too energetically or too steadily.
I removed the cover and added the rice, stirring well, re-covered, and cooked again for another 15 minutes.
At this step, I removed the soup from the heat, transferred the chicken to a big dish, and I shredded it using two forks removing the bones, and put it into the soup again.
I stir in half of the parsley, and served it immediately, garnished with additional parsley. At this step is necessary to taste for seasoning, and adjust as necessary.
I hope that you will enjoy this easy soup as everyone in my family did!!! Just follow the steps as directed and you’ll never go wrong with this recipe!! Have a good day!