Weeknight Chicken & Rice Soup

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb boneless skinless chicken thighs or breasts
• 8 cups low-sodium chicken broth
• 3/4 cup long-grain white rice, rinsed
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Add onion, carrots, and celery. Cook for 6–8 minutes until softened.
3. Add garlic and thyme. Cook for 30 seconds until fragrant.
4. Add chicken broth, bay leaf, salt, and black pepper.
5. Add the chicken and bring to a gentle simmer.
6. Simmer for approximately 12–15 minutes, or until the chicken is cooked through and reaches 165°F.
7. Remove the chicken to a plate and shred or chop it into bite-size pieces.
8. Add the rinsed rice to the broth.
9. Simmer according to the rice cooking time, generally 15–18 minutes, until tender.
10. Return the chicken to the pot.
11. Simmer 2–3 minutes more until everything is hot.
12. Remove the bay leaf.
13. Stir in fresh parsley. Taste and adjust salt and pepper. Serve hot.

Nutrition

Chef's Notes

RICE: Rinse the rice before adding it to reduce excess starch. CHICKEN: Thighs stay especially tender in soup, but breasts work well too. LEFTOVERS: Rice absorbs broth as it sits. Add a splash of broth or water when reheating.

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