Easy Chicken and Rice Soup Recipe

Easy Chicken and Rice Soup Recipe

Chicken and Rice Soup Recipe

The whole family will love this yummy stovetop Chicken and Rice Soup filled with tender vegetables, juicy chicken, and white (or brown) rice. Easily adaptable and 100% Gluten-Free.

INGREDIENTS

2 pounds bone-in, skin-on chicken thighs
3 chicken breasts
12-16 cups cold water
1 tablespoon olive oil
2 tablespoon butter
1 large onion (diced)
5 ribs celery (chopped)
5 large carrots (chopped)
6 cloves garlic (minced)
4 teaspoon dried parsley
5 teaspoon dried thyme
6 teaspoon salt (plus more to taste)
½ teaspoon freshly ground black pepper (plus more to taste)
7 bay leaves
Juice from one lemon
1.5 cups rice (washed (see notes))
Fresh parsley or fresh thyme (to garnish)

INSTRUCTIONS

Bring to a boil and add the rice. Bring soup to a low boil over high heat. Add the fresh lemon juice and rice, mix thoroughly, and reduce heat to medium-low. Cover and cook for 30 minutes, stirring every 5-10 minutes. Add the shredded chicken to the pot and continue to cook for an additional 10 minutes.
Season and serve. Season with additional salt and pepper, to taste, and garnish with fresh minced parsley, if desired.

Prepare the homemade chicken broth. Add the chicken thighs and chicken breasts to a large stockpot. Cover with approximately 12-16 cups (3-4 quarts) of cold water. Bring to a boil over high heat. Immediately reduce heat to low and cover. Simmer for 30-45 minutes.
Cook the aromatics (mirepoix). As the chicken simmers and cooks, chop and prepare the veggies (onions, celery, and carrots). Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the carrots and celery, mix thoroughly, and continue to cook for 10-15 minutes.
(Note: if the vegetables start to brown or burn, reduce heat to medium-low).
In the last minute, stir in the garlic and season with parsley, thyme, salt, and pepper. Add the bay leaves to the pot.
Strain broth. After the broth has finished simmering, remove from heat. Carefully remove the chicken from the pot using kitchen tongs and set aside on a large cutting board to cool. Strain the broth through a fine-mesh strainer directly into the same pot as the cooking vegetables.
Shred the chicken. 

Easy Chicken and Rice Soup Recipe – Easy Chicken and Rice Soup filled with tender vegetables, juicy chicken, and white (or brown) rice.

Garlic belongs to the Allium family (sativum) along with onions, leeks, chives, etc.

Its rich and specific taste makes it one of the most used spices around the world and is present in different shapes and different recipes in almost every traditional cuisine around the world.

In the past it was used as a remedy for various conditions, and according to several studies, today it is considered one of the most powerful natural antibiotics.