Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken thighs, diced
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup long-grain white rice, uncooked
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chicken and cook until golden, about 5 minutes. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Sauté 5 minutes until softened. Add garlic and cook 30 seconds more.
- Return chicken to pot. Add broth, rice, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 18–20 minutes, until rice is tender and chicken is cooked through.
- Remove bay leaf. Adjust seasoning, garnish with parsley, and serve warm.
Notes
- For creamier soup, stir in ¼ cup heavy cream or coconut milk before serving.
- To make ahead: Cook rice separately and add just before serving to prevent mushiness.
- Freezer-friendly for up to 3 months—store without rice and add fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Simmering
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 cup
- Calories: 240 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
