Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped small
- 3 sticks celery, chopped small
- 3 medium carrots, peeled & sliced thin
- 3 cloves garlic, minced
- 6 uncooked chicken thighs (boneless, skinless)
- 8 cups chicken broth (two 32 oz. cartons)
- 1/2 teaspoon Italian seasoning
- 1 cup long grain white rice (e.g., jasmine)
- Salt & pepper to taste
- 1–2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prep your onion, celery, and carrots.
- Add the oil, onion, and celery to a soup pot over medium-high heat. Sauté for 5 minutes.
- Stir in the garlic and cook for about 30 seconds.
- Add the chicken thighs, carrots, chicken broth, Italian seasoning, and rice to the pot. Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat so the soup simmers. Stir to ensure the rice doesn’t stick to the bottom.
- Simmer for 15-20 minutes or until the chicken is cooked through, the carrots soften, and the rice cooks.
- Remove the chicken, shred or cut it, then return it to the pot. Season with salt & pepper and add parsley if using.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat gently to prevent the rice from becoming mushy.
- Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg