Hearty Chicken & Rice Soup

Introduction:
Embark on a culinary journey with our exquisite Chicken & Rice Soup—a harmonious blend of rich flavors, nourishing ingredients, and comforting warmth. This classic recipe elevates the humble chicken soup to new heights, creating a wholesome masterpiece that is both simple to prepare and irresistibly delicious. As the aromas fill your kitchen, get ready to delight in a bowl of pure comfort that will undoubtedly become a family favorite.

Ingredients:

1 liter of low-sodium chicken broth
1 liter of warm water
600 grams of bone-in chicken thighs
200 grams of uncooked long-grain white rice
3 large carrots, cut into 1 cm rounds
2 minced garlic cloves
1 finely chopped yellow onion
3 celery ribs, sliced into 1 cm pieces
3 tsp of vegetable broth powder
1 tsp of olive oil
1 tbsp of butter
1/2 tsp of dried parsley
1/2 tsp of dried thyme
1/4 tsp of ground black pepper
1 tbsp of finely chopped parsley
Salt to taste
Directions:

Step 1: Sauté Aromatics
In a saucepan over high heat, combine olive oil with butter. Heat for a minute before adding minced garlic and chopped onion. Sauté for approximately 5 minutes until the onion turns translucent, infusing the base with aromatic flavors.

Step 2: Add Vegetables
Introduce the carrots and celery slices, stirring continuously for an additional minute. This quick sauté enhances the vegetables’ natural sweetness.

Step 3: Incorporate Broth and Spices
Add vegetable broth powder, dried parsley, dried thyme, ground black pepper, and the combination of low-sodium chicken broth and warm water. Ensure thorough mixing to create a flavorful broth that forms the essence of the soup.

Step 4: Introduce Chicken
Include bone-in chicken thighs to the pot after removing the skin. Cover the pan with a lid and let it simmer over low heat for approximately 30 minutes, allowing the chicken to infuse its essence into the broth.

Step 5: Add Rice
Adjust the heat to a gentle bubble and add the uncooked long-grain white rice. Stir well, cover, and continue cooking for another 15 minutes, allowing the rice to absorb the savory flavors of the soup.

Step 6: Shred Chicken
Once the rice is tender, remove the soup from heat. Transfer the chicken thighs to a large dish, shred the meat using two forks, and discard the bones. Reintroduce the shredded chicken back into the soup.

Step 7: Final Touch and Presentation
Add half of the finely chopped parsley to the soup, giving it a final stir. Serve immediately, garnishing each bowl with an extra sprinkle of parsley for a burst of freshness. Before serving, ensure to taste for seasoning and make any necessary adjustments.

Cooking Tips and Additional Information:

The combination of low-sodium chicken broth and vegetable broth powder ensures a balanced and controlled salt content, allowing you to adjust seasoning according to taste.
To enhance the soup’s depth, consider using bone-in chicken thighs, as they contribute rich flavors and succulent texture to the broth.
For an extra layer of indulgence, serve the Chicken & Rice Soup with a side of warm, crusty bread or crackers.

Conclusion:
Indulge in the heartwarming goodness of our Chicken & Rice Soup, a testament to the timeless allure of comforting homemade dishes. Perfect for cozy family dinners or chilly evenings, this recipe promises not just a meal but a delightful experience. Share the joy of savoring a bowl of this soup with loved ones, creating lasting memories around the dinner table. Enjoy the simplicity and warmth that comes with every spoonful, and may this recipe become a cherished part of your culinary repertoire.
Chicken & Rice Soup

*INGREDIENTS:

°1 litre. From chicken broth, I use low sodium version.

°1 litre. Warm water.

°600 gram Bone-in chicken thighs.

°200 gram For un-cooked white rice, using long-grain rice.

°3 large carrots, I cut them in half then I cut them into 1 cm rounds.

°2 mince garlic cloves.

°One chop yellow onion.

°Celery ribs, I use 3, cut to 1cm slices.

°3 tsp powder vegetable broth.

°1 tsp olive oil.

°1 tbsp. butter.

°1/2 tsp dried parsley.

°1/2 tsp dried thyme.

°1/4 tsp. ground black pepper.

°1 tbsp. Finely chop parsley.

°Season with salt .

*DIRECTIONS:

Step 1:

In saucepan on high heat, I combine the oil with butter, heat them for a min and adding onion with mince garlic, and cook them about 5 min until onion is translucent.

2nd step:

Then I add carrots and celery tranches, stir continuously for 1 min.

Step 3:

Then I added the stock powder, along with dried parsley and thyme, ground black pepper, the liter of chicken stock & lukewarm water to pot, & mixed well to that all ingredients are incorporate.

Step 4:

Next, it was time to add the chicken thighs, after removing the skin.

Step 5:

And I covered the pan with a lid and cooked over low heat for about 30 minutes.

Step 6:

Then I adjusted the heat enough so it bubbled well, but not too vigorously or too steadily.

Step 7:

I removed the lid and added the rice, stirring well, covered and cooked again for another 15 minutes.

Step 8:

At this point, I removed the soup from the heat, transferred the chicken to a large dish, & shredded it using 2 forks removing bones, and putting it back in soup.

Step 9:

I add half the parsley and serve immediately, garnished with additional parsley. At this stage, it is obligatory to taste for season, & adjust if necessary.

I hope you enjoy this simple soup like everyone in my family did!!!

Enjoy !