One Pot Chicken and Rice Soup
by: claire cary
This one pot chicken and rice soup is comfort food at its finest. Perfect for a chilly day, easy to make, naturally gluten free and even freezer friendly! Make a big batch to have for dinner throughout the week.
Ingredients
- 2 tablespoons butter
- 2 stalks celery
- 1 ½ cups yellow onion diced
- 2 large carrots peeled and sliced or diced
- 2 teaspoons minced garlic
- 5 cups low sodium chicken broth
- ¾ cup uncooked jasmine rice
- 6 boneless, skinless chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 ½ teaspoon chicken bouillon paste
Instructions
- Heat a large pot or dutch oven over medium heat and add the butter.
- Once melted, add in the diced celery, onion and carrot. Saute for about 5 minutes or until the veggie start to soften.
- Add in the minced garlic and saute for an additional 1 minute. Cut off any excess fat from the chicken thighs and add to the pot along with all remaining ingredients.
- Bring to a low boil, then reduce the heat to low and simmer for about 15-20 minutes or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.
- Remove all the chicken thighs and use two forks to shred, or cut into chunks - I prefer to shred!
- Add back to the pot and stir to combine. Taste and adjust flavors as desired. The rice will continue to absorb the broth as the soup sits, so if you want to thin it out, feel free to add more broth!
- Garnish with fresh parsley and enjoy!
Notes
I like using a mix of regular chicken broth and bone broth to add some extra protein. I suggest low sodium, but if you only have regular, just decrease the amount of added salt.
Serving: 1cup / Calories: 312kcal / Carbohydrates: 28g / Protein: 28g / Fat: 10g / Saturated Fat: 2g / Sodium: 621mg / Fiber: 2g / Sugar: 3g
