HOW TO MAKE EASY CHICKEN & RICE SOUP
This recipe for chicken and rice soup is the epitome of comfort food. On a cold day, the greatest way to warm yourself as a family is to prepare a large batch of this dish in about thirty-five minutes.
When someone in the family or among our friends isn’t feeling well, this chicken and rice soup are one of the go-to dishes that we prepare in the kitchen. It is wholesome yet satisfying and soothing, and it will immediately lift their spirits. When you’ve got a hankering for something comforting and satiating, this is the kind of soup that will hit the spot every time.
The quality of a soup may often be judged by how simple it is. There is nothing spectacular about the ingredients that we are utilizing, and we are just using a small number of them in conjunction with a straightforward way of cooking everything in a single pot. To produce homemade comfort food that is just delectable, you actually don’t need that many ingredients at all.
It is recommended that you cook the soup without the rice if you want to have a lot of leftovers or if you are preparing the soup ahead of time. You may add the rice to the soup just before serving. You won’t be able to make the soup in just one pot, and you won’t get the benefits of the rice’s ability to release starch and infuse flavor into the soup as it cooks; but, you won’t have to worry about the rice in the leftovers soaking up the broth.
THE INGREDIENTS NEEDED:
1 Tbsp.Of olive oil.
A finely chopped medium onion.
3 chopped sticks.Of celery.
3 medium carrots peeled and thinly sliced.
3 cloves garlic – minced.
6 uncooked chicken thighs.
8 Cups.Of chicken broth.
1/2 Tsp.Of Italian seasoning.
1 Cup.Of long grain white rice.
Salt and pepper, to taste.
2 Tsp.Of fresh chopped parsley.
Place the chopped onion and celery in a soup pot along with the olive oil and cook it over medium-high heat. Sauté for 5 minutes.
After approximately a minute has passed, stir in the garlic while continuing to simmer. The rice, chicken thighs, carrots, chicken broth, and Italian spice should all be added to the saucepan at this point.
Raise the temperature to high and wait for the soup to come to a boil before serving. After it has reached a boil, decrease the heat so that the soup is just barely simmering. To prevent the rice from being stuck to the bottom of the pot, stir it.
Keep the heat at a simmer for another 15–20 minutes, or until the chicken is fully cooked, the carrots have become more pliable, and the rice has finished cooking. It is important to keep in mind that the rice will get mushy the longer the soup cooks.
Before serving, remove the chicken from the saucepan and shred or otherwise prepare it in any way you choose. Put it back in, then season the soup with salt and pepper to taste, and if you’re using parsley, stir it in at this point too.