Categorized:
- Main Dish
- Poultry
- Soups
Tagged:
- carrots
- celery
- chicken broth
- chicken thighs
- garlic
- lemons
- parmesan
- parsley
- rice
- thyme
Chicken and Rice Soup
Ingredients
- 1.5 lbs bonless skinless chicken thighs, trimmed of excess visible fat
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/4 cups diced carrots (2 large)
- 1 cup diced celery (2 large)
- 1 Tbsp minced garlic (3 cloves)
- 7 to 8 cups low-sodium chicken broth
- 2 tsp minced fresh thyme
- 2 bay leaves
- 1 parmesan rind, plus shredded parmesan for serving
- 3/4 cup to 1 long grain white rice*
- 1/4 cup chopped fresh parlsey
- 1 Tbsp fresh lemon juice
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Dab chicken thighs dry with paper towels, season both sides with salt and pepper.
- Add to pot and sear until browned on bottom, about 4 minutes. Turn and cook 2 minutes longer. Transfer to a plate.
- Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute 5 minutes.
- Add garlic and saute 1 minute longer.
- Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.
- Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.
- Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about 8 minutes (they should be 165 in center of thickest portion).
- Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest 5 minutes then cut chicken into small pieces.
- Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to 12 minutes longer.
- Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.
- As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.
Notes
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