Name: Chicken and Rice Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 pound (450g) skinless, boneless chicken thighs, chopped into bite-sized chunks; salt and freshly ground black pepper to taste (¾-1 teaspoon each per pound is average); 2 tablespoons (28ml) neutral-flavored cooking oil; 1 medium onion, diced (about 1 cup); 1 tablespoon (8g) minced garlic; 1 stalk celery, cut into ½-inch slices (about ¾ cup); 2 teaspoons (2g) fresh thyme (or 1 teaspoon dried thyme); 1-2 teaspoons (2-4g) chicken bouillon powder (optional); 1 teaspoon (2g) Italian seasoning; 2 teaspoons (4g) Creole seasoning; 1 bay leaf; 7-8 cups (1.5-2l) chicken stock or water (adjust to desired soup consistency); 1 cup (185g) uncooked long grain white rice; 2 medium carrots, chopped (about 1½ cups); 1 tablespoon (4g) chopped parsley for garnishing

Ingredients

Scale

1 pound (450g) skinless, boneless chicken thighs, chopped into bite-sized chunks
salt and freshly ground black pepper to taste (¾-1 teaspoon each per pound is average)
2 tablespoons (28ml) neutral-flavored cooking oil
1 medium onion, diced (about 1 cup)
1 tablespoon (8g) minced garlic
1 stalk celery, cut into ½-inch slices (about ¾ cup)
2 teaspoons (2g) fresh thyme (or 1 teaspoon dried thyme)
1–2 teaspoons (2-4g) chicken bouillon powder (optional)
1 teaspoon (2g) Italian seasoning
2 teaspoons (4g) Creole seasoning
1 bay leaf
7–8 cups (1.5-2l) chicken stock or water (adjust to desired soup consistency)
1 cup (185g) uncooked long grain white rice
2 medium carrots, chopped (about 1½ cups)
1 tablespoon (4g) chopped parsley for garnishing

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Instructions

Place chicken chunks in a large bowl and season with salt and black pepper.
Heat oil in a large pot over medium heat. Brown the chicken for a few minutes until lightly seared.
Add chopped onion, garlic, celery, thyme, bouillon powder, Creole seasoning, Italian seasoning, and bay leaf.
Cook and stir for 5-6 minutes until the vegetables are softened but not browned.
Pour in the chicken broth or water and bring to a boil. Add the rice and carrots, and simmer on medium-low heat until the rice is tender, about 20 minutes. Adjust seasonings to taste with salt and pepper.
Garnish with parsley and serve hot.

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Notes

You can substitute chicken thighs with breast if desired.
Adjust the amount of chicken bouillon powder according to your taste preferences.

Author: dani
Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 90mg