Ingredients
– 1 tablespoon olive oil
– 1 medium onion, chopped small
– 3 sticks celery, chopped small
– 3 medium carrots, peeled and sliced thin
– 3 cloves garlic, minced
– 6 uncooked boneless, skinless chicken thighs
– 8 cups chicken broth
– 1/2 teaspoon Italian seasoning
– 1 cup long grain white rice (such as jasmine)
– Salt and pepper to taste
– 1-2 tablespoons fresh parsley, chopped (optional)
Instructions
1-Start by getting all your ingredients ready, including chopping the onion, celery, and carrots as specified. Heat the olive oil in a soup pot over medium-high heat and sauté the onion and celery for 5 minutes to bring out their flavors.
2-Next, add the garlic and cook for about 30 seconds until it’s fragrant. Then, mix in the chicken thighs, carrots, chicken broth, Italian seasoning, and rice, and bring everything to a boil over high heat.
3-Once boiling, lower the heat to a simmer and stir occasionally to keep the rice from sticking. Let it cook for 15-20 minutes until the chicken is fully cooked, the carrots are soft, and the rice is tender.
4-Take the chicken out, shred or cut it into pieces, and put it back in the pot. Finish by seasoning with salt and pepper to your liking and stirring in the fresh parsley if you want an extra touch of brightness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Use boneless, skinless chicken thighs for more flavor and forgiving cooking.
⏲️ If using pre-cooked chicken, reduce cooking time accordingly.
🍋 Add fresh lemon juice to brighten the soup’s flavor before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 999 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 115 mg