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Chicken and Rice Soup

Chicken and rice soup is a comforting, hearty dish that combines tender chicken thighs, fluffy rice, and flavorful vegetables simmered in rich chicken broth. The soup features a clear, nourishing broth with colorful carrots and crunchy celery, finished with a bright squeeze of lemon for extra freshness. Its simple yet satisfying texture makes it perfect for cozy nights or quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth preferably homemade for richer flavor
  • 1 lb chicken thighs boneless, skinless, diced
  • 1 cup long-grain rice or jasmine rice for fragrance
  • 2 carrots carrots peeled and diced
  • 2 stalks celery diced
  • 1 lemon for squeezing over the soup
  • to taste salt
  • to taste pepper
  • 1 teaspoon fresh thyme or parsley optional for added freshness
  • 1 tablespoon oil olive oil

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Cutting board
  • Ladle
  • Measuring spoons and cups

Method
 

  1. Heat the oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until translucent and fragrant, about 5 minutes.
  2. Add the diced chicken thighs to the pot. Cook until they are lightly browned and cooked through, about 7-8 minutes, stirring occasionally.
  3. Pour in the chicken broth and bring the mixture to a gentle simmer. Add diced carrots and celery to the pot.
  4. Stir in the rice, then cover the pot and simmer on low heat for about 20 minutes, or until the rice is tender and the vegetables are soft.
  5. Season the soup with salt, pepper, and a sprinkle of thyme or parsley if desired. Squeeze fresh lemon juice into the soup for brightness, then stir gently.
  6. Let the soup rest for about 5 minutes to allow flavors to meld. Ladle into bowls and serve hot, garnished with additional herbs or lemon if preferred.

Notes

Adjust the seasoning to taste and add hot sauce or extra lemon for a personal touch. Be careful not to overcook the rice to keep the soup with a nice, slightly chewy texture.