Description
A hearty chicken and rice soup that is perfect for a cozy meal.
Ingredients
Scale
- 1 ½ pounds boneless (skinless chicken thighs/breasts, cut into 1-inch pieces)
- 3–4 Tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and shredded
- 2 celery stalks, chopped
- 1 Tbsp minced garlic
- 2 cups chicken broth
- 1 ½ cups jasmine rice, rinsed
- ½ cup shredded/grated Parmesan cheese
- ground black pepper (to taste)
- salt (to taste)
- ⅓ cup chopped fresh parsley
Instructions
- In a 3-quart stockpot, warm olive oil over medium-high heat.
- Add the chicken pieces, seasoning them with salt and pepper (approximately 1 teaspoon of salt and 1/4 teaspoon of pepper works well).
- Sauté the chicken for 5 minutes, or until it turns white and is fully cooked.
- Next, add the chopped onion and sauté for about 3 minutes.
- Then, mix in the carrots, celery, and garlic, and cook for an additional minute.
- Raise the heat to high, then pour in the broth and add the rice.
- Bring the mixture to a boil, then lower the heat to a simmer.
- Stir the ingredients, cover the pot, and let it cook for 15 to 20 minutes, or until the rice is tender and most of the broth has been absorbed.
- Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- Finally, mix in the grated Parmesan and chopped parsley. Taste the dish, adjusting with extra salt, pepper, or any additional seasonings to your liking.
Notes
- For additional flavor, consider using homemade chicken broth.
- Feel free to add other vegetables like peas or corn for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg