Chicken and Rice Soup
A comforting and nostalgic Chicken and Rice Soup that warms the soul with its rich flavors and wholesome ingredients.
Ingredients
Main Ingredients
- 2 lbs Bone-in chicken thighs or breasts The bones add flavor.
- 1 cup Long-grain rice Can substitute with quinoa for a protein boost.
- 1 cup Chopped onions For sautéing.
- 1 cup Chopped carrots For sautéing.
- 1 cup Chopped celery For sautéing.
- 4 cups Chicken broth Homemade or store-bought.
- 2 tablespoons Fresh thyme For flavoring.
- 2 leaf Bay leaves For flavoring.
- 1 teaspoon Salt To taste.
- 1 teaspoon Pepper To taste.
- 2 cups Leafy greens (kale or spinach) For an extra nutritional punch.
Instructions
Preparation
- In a heavy-bottomed pot, heat a drizzle of olive oil and sauté chopped onions, carrots, and celery until soft.
- Sprinkle in your chicken pieces and brown them slightly for added depth.
- Cover the chicken with chicken broth and toss in bay leaves and thyme.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 25-30 minutes.
- Remove the chicken, shred the meat, and discard the bones, then stir in rinsed rice.
- Let the rice cook for about 15-20 minutes until tender.
- Fold in your chosen leafy greens in the last few minutes of cooking.
- Adjust seasoning with salt and pepper. Add a squeeze of lemon before serving.
Notes
Serve with crusty bread or salad for a complete meal. Can be frozen; slightly undercook rice before freezing.