Chicken and Rice Soup Recipe
- cook TIME 50 mins
- prep TIME 10 mins
- total TIME 1 hr
Ingredients (14)
- 12 oz skinless boneless chicken thighs
- 1 cup uncooked long-grain rice
- 10 cups unsalted chicken broth
- 12 oz carrots chopped
- 8 oz onions chopped
- 4 oz celery chopped
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 1/2 tbsp olive oil
- 1 tsp parsley minced
- 1 tsp garlic minced
- 1 tsp dried thyme divided
- 1 1/2 tsp black pepper divided
- 1/2 tsp salt divided
INSTRUCTIONS
In a soup pot, cook 12 oz chicken thighs in 1 1/2 tbsp olive oil on medium heat, for 5 minutes. Season the chicken with 1/4 tsp salt, 3/4 tsp black pepper and 1/2 tsp dried thyme.
Take the chicken out. Add 2 tbsp butter, 12 oz carrots, and 8 oz onion into the same pot and cook for 4 minutes.
Then add the 1 cup rice, 4 oz celery, and 1 tsp garlic and cook for another 2 minutes.
Add 10 cups chicken broth, cover and let simmer for 30 minutes.
Add the cooked chicken and the remaining 1/4 tsp salt and 1/2 tsp dried thyme. Cook for another 2 minutes.
Use an immersion blender and blend for 5 seconds, no more, no less. It helps to thicken the soup and naturally turns the soup colorful.
Add 1/4 cup heavy cream and mix well. Sprinkle parsley and 3/4 tsp black pepper on top to decorate.
Serve.
