Chicken and Rice Soup
A comforting bowl of Chicken and Rice Soup, filled with tender chicken, vegetables, and fragrant herbs, perfect for chilly evenings or family gatherings.
Ingredients
For the Soup Base
- 2.5 tablespoons unsalted butter Melted in the pot
- 1 medium sweet onion, diced Adds sweetness to the base
- 1 stalk celery, thinly sliced Provides crunch and flavor
- 1 large carrot, cut into half circles Adds sweetness and color
- 3 cloves garlic, thinly sliced Enhances flavor
- 1 tablespoon minced thyme Brings earthy flavor
- 1 tablespoon minced oregano Adds herbal notes
- 1.33 cups unsalted chicken stock For simmering
Main Ingredients
- 2/3 cup uncooked jasmine rice Absorbs flavors and adds texture
- 1.25 pounds boneless, skinless chicken thighs Main protein source
- 6 cups unsalted chicken stock To be added after shredding chicken
- to taste salt and pepper For seasoning
Garnishes
- 1 tablespoon thinly sliced chives For garnish
Instructions
Preparation
- Melt the unsalted butter in a large pot over medium heat until it shimmers.
- Add the diced sweet onion and sauté until translucent and soft.
- Stir in the sliced celery and carrot, cooking until they brighten in color and become tender.
- Add the thinly sliced garlic, stirring until fragrant.
- Sprinkle in the minced thyme and oregano, mixing well.
- Pour in one and one-third cups of unsalted chicken stock and let simmer gently.
Cooking
- Stir in the jasmine rice and mix well.
- Nestle the boneless, skinless chicken thighs into the pot and cook through for about 20 minutes.
- Remove the chicken, cool slightly, then shred and return to the pot.
- Add the remaining chicken stock, season with salt and pepper, and simmer until slightly thickened.
Notes
For a creamier texture, consider adding a splash of cream before serving. Customize with seasonal vegetables for added nutrition.