Description
A comforting and hearty Chicken and Rice Soup made with tender bone-in chicken thighs, aromatic vegetables, and flavorful herbs simmered in a rich chicken broth. This easy-to-make soup is perfect for a cozy meal, offering a balanced combination of protein, veggies, and rice for a satisfying dish.
Ingredients
Scale
Main 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 cubes, or 2 tsp powder)
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme, optional
- 1/4 tsp black pepper, finely ground
- 4 cups (1 litre) low sodium chicken broth
- 4 cups (1 litre) water
- 600 g (1.2 lb) bone-in, skinless chicken thighs (4 x 150g/5oz pieces)
- 1 cup (180g) long grain white rice, uncooked
- Salt, to adjust taste
- 1 tbsp finely chopped parsley, optional
Instructions
- Sauté Aromatics: Place olive oil and butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until the onion becomes translucent and fragrant.
- Add Vegetables: Stir in the sliced carrots and celery, cooking for 1 more minute to slightly soften and release their flavors.
- Add Seasonings and Liquids: Mix in the Vegeta stock powder, dried parsley, dried thyme (if using), and black pepper. Pour in the chicken broth and water, then stir well before adding the bone-in chicken thighs.
- Simmer Soup: Cover the pot with a lid and let the soup simmer on medium-low heat for 30 minutes. Adjust the heat to maintain a moderate bubbling—not too vigorous nor too slow. Occasionally skim off any foam that forms on the surface to keep the broth clear, though this step is optional.
- Add Rice and Season: Remove the lid and stir in the uncooked long grain white rice. Continue simmering gently for an additional 20 minutes or until the rice is cooked through and the chicken is tender.
- Season to Taste and Garnish: Remove the chicken thighs to shred the meat off the bones, then return the shredded chicken to the pot. Taste the soup and adjust salt seasoning as desired. Stir in the optional chopped parsley for a fresh finish before serving.
Notes
- Using bone-in chicken thighs enhances the soup’s flavor and richness.
- You can substitute Vegeta stock powder with vegetable or chicken bouillon cubes if preferred.
- Long grain white rice is recommended for best texture; rinse it before adding if desired.
- Foam skimming is optional but helps achieve clearer broth.
- Adjust seasoning at the end to avoid over-salting.
