Description
A warm, comforting classic that’s perfect for chilly days or when you need a nourishing pick-me-up. Packed with tender chicken, hearty rice, and flavorful vegetables, this one-pot meal is easy to make and incredibly satisfying.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 onion, chopped
- 3 carrots, halved and sliced
- 3 celery ribs, sliced
- 3 teaspoons Vegeta stock powder (or 2 bouillon cubes)
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme (optional)
- 1/4 teaspoon ground black pepper
- 4 cups (1 liter) chicken broth (low sodium)
- 4 cups (1 liter) water
- 600g (1.2 lb) chicken thighs, bone-in and skinless
- 1 cup (180g) long grain white rice, uncooked
- Salt, to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Sauté the Aromatics:
Heat olive oil and butter in a large pot over medium-high heat. Add onion and garlic, cooking for about 5 minutes until fragrant and translucent. - Add the Vegetables:
Stir in the carrots and celery. Cook for 1–2 minutes to combine flavors. - Add Broth and Seasonings:
Mix in the Vegeta stock powder, dried parsley, thyme (if using), and black pepper. Pour in the chicken broth and water, stirring well. - Simmer the Chicken:
Add chicken thighs to the pot. Cover and let simmer on medium-low heat for about 30 minutes. Skim off foam for a clearer broth (optional). - Cook the Rice:
Remove the lid and stir in the uncooked rice. Cover again and simmer for another 15 minutes until the rice is tender. - Shred the Chicken:
Take the chicken thighs out of the pot. Use two forks to shred the meat, discarding the bones. Return the shredded chicken to the pot and stir to combine. - Taste and Adjust:
Stir in half the fresh parsley (if using). Taste the soup and add salt as needed. - Serve:
Ladle the soup into bowls, garnish with additional parsley, and serve warm. Pair with crusty bread or crackers for a complete meal.
Notes
- Chicken Options: Use bone-in chicken thighs for a rich broth or substitute with boneless thighs or cooked leftover chicken.
- Rice Tip: Add rice toward the end to prevent overcooking and mushiness.
- Make-Ahead Option: For freezing, prepare the soup without the rice and add freshly cooked rice when reheating.
- Herb Variations: Enhance flavors with fresh thyme, bay leaves, or rosemary.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food