Chicken and Rice Soup

Name: Chicken and Rice Soup
Total time: 50 min
Yield: 2
Ingredients: 1 lb chicken (thighs, boneless); 1 tbsp olive oil; 1 tbsp butter; 1 unit onion (diced); 2 unit carrot (sliced in coins); 2 unit celery (sliced); 2 clove garlic (minced); 1 tsp thyme (dried); 6 cup chicken stock; ¾ cup rice (long-grain, rinsed); 1 tsp salt; ½ tsp black pepper; ¼ cup parsley (chopped); 1 unit lemon (juice)

Soups & Sauces · American

14 ingredients · 50 minutes · 2 servings

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898kcal68.1g protein36.8g fat75.5g carbs~$4.59/ serving*

Contains dairy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	chicken (thighs, boneless)
1 tbsp	olive oil
1 tbsp	butter
1 unit	onion (diced)
2 unit	carrot (sliced in coins)
2 unit	celery (sliced)
2 clove	garlic (minced)
1 tsp	thyme (dried)
6 cup	chicken stock
¾ cup	rice (long-grain, rinsed)
1 tsp	salt
½ tsp	black pepper
¼ cup	parsley (chopped)
1 unit	lemon (juice)

Steps

Sear6 min
medium-high, thighs whole, just for color
- chicken
chicken in the oil until golden on both faces but not cooked through — the browning is for the pot, not the meat; those thighs come back out and the fond they leave is the soup's backbone
Sweat7 min
medium, in the same pot with the butter
onion + carrot + celery until softening, garlic + thyme for the last minute, scraping the chicken fond up — the classic aromatics doing their classic job, in fat that now tastes of browned chicken
Simmer15 min
gentle, thighs back in
- chicken stock
+ stock + the seared thighs at a bare simmer until the chicken is just cooked through — a boil would seize the thighs; the low heat is what lets them poach tender while flavoring the broth
Simmer15 min
chicken out to rest, rice in
- rice
the thighs lifted out while the rinsed rice cooks in the broth — the rinse keeps the soup brothy instead of gluey, the in-pot cooking trades starch for flavor both ways; meanwhile the resting chicken gets shredded with two forks
Season3 min
chicken shredded back in, off the boil
the shreds returned + salt + pepper + parsley + the lemon squeezed in last — the lemon is the step people skip and then wonder why their pot tastes flat; a soup this comforting needs one bright note to lift it off the couch