Made with flavorful, slightly lemony broth, substantial rice, and succulent chicken thighs. A straightforward soup with a really fulfilling flavor! Yields roughly 10 to 11 cups.
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:
Step: No:01
In a big pot, warm up the olive oil over medium-high heat.
Step: No:02
After patting the chicken thighs dry with paper towels, sprinkle salt and pepper on both sides.
Step: No:03
Add to pot and sauté for about 4 minutes, or until bottoms are browned. After 2 minutes, flip and continue to cook. Move to a platter.
Step: No:04
Put the pot back on medium-high heat; it should now contain about 1 tablespoon of oil, but you can add a little more if necessary. Add the celery, carrots, and onion, and sauté for five minutes.
Step: No:05
For an additional minute, add the garlic and sauté.
Step: No:06
Add the parmesan rind, bay leaves, and thyme to the seven cups of chicken broth. To taste, add salt and pepper for seasoning.
Step: No:07
After bringing the sauce to a simmer, add the rice and put the chicken thighs back in the pot.
Step: No:08
Lower the heat to a minimum. After the thighs are cooked through, which should take approximately 8 minutes, cover the saucepan and simmer (the thickest part should register 165 degrees).
Step: No:9
Shake any rice that clings to the pot before transferring the thighs to a chopping board. Once the chicken has rested for five minutes, chop it into small pieces.
Step: No:10
Allow soup to simmer, covered, for an additional 8 to 12 minutes, or until rice is cooked.
Step: No:11
Take the soup off of the burner. Take off the bay leaves and parmesan rind. Add chicken, lemon juice, and parsley and stir.
Step: No:12
The soup will thicken as it sits, but if you’d like, you can dilute it with the remaining cup of chicken broth. To taste, garnish with grated Parmesan cheese.
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