Description
This comforting One Pot Chicken and Rice Soup is a hearty and flavorful meal perfect for any day. Made with tender boneless chicken thighs, fragrant jasmine rice, and a medley of sautéed vegetables simmered in a savory chicken broth, this soup is both nourishing and easy to prepare in just 40 minutes. Ideal for a cozy lunch or dinner, it combines simple ingredients to create a warm, satisfying dish that everyone will love.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 2 stalks celery, diced
- 1 1/2 cups yellow onion, diced
- 2 large carrots, peeled and sliced or diced
- 2 teaspoons minced garlic
- 5 cups low sodium chicken broth
- 3/4 cup uncooked jasmine rice
- 6 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 1/2 teaspoon chicken bouillon paste
Instructions
- Heat pot: Begin by heating a large pot or Dutch oven over medium heat. Add the butter and let it melt completely to prepare for sautéing the vegetables.
- Sauté veggies: Add the diced celery, yellow onion, and carrots to the melted butter. Sauté these vegetables for about 5 minutes until they start to soften, releasing their aromas and flavors.
- Add all ingredients: Stir in the minced garlic and cook for an additional minute. Trim any excess fat from the chicken thighs, then add them to the pot along with the chicken broth, uncooked jasmine rice, salt, pepper, dried rosemary, dried thyme, dried parsley, and chicken bouillon paste.
- Simmer: Bring the mixture to a low boil, then reduce the heat to low and cover the pot. Let it simmer gently for 15-20 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Shred chicken: Carefully remove the cooked chicken thighs from the pot. Use two forks to shred the chicken into bite-sized pieces for easier eating and better integration with the soup.
- Stir in pot: Return the shredded chicken back into the pot and stir well to combine all the ingredients evenly. Taste the soup and adjust seasonings as needed. Keep in mind the rice will continue to absorb broth, so add more liquid if a thinner consistency is preferred.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh parsley for a bright, herbal touch. Serve immediately and enjoy the comforting flavors.
Notes
- Use low sodium chicken broth to control the salt level; you can always add more salt after cooking.
- Shredding the chicken makes the soup easier to eat and allows the flavors to meld better.
- If you prefer white rice or long grain rice, adjust the cooking time accordingly as jasmine rice cooks faster.
- Feel free to add other vegetables like peas or corn towards the end of cooking for variation.
- If the soup thickens too much as it sits, simply stir in additional broth or water to thin it out.
- Check the chicken temperature with a meat thermometer to ensure it is safely cooked.