Chicken Soup with Rice

Name: Chicken Soup with Rice
Prep time: 25 min
Total time: 60 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large leek, white and light green parts thinly sliced and washed well (1 ½ cups); 8 cups homemade chicken stock or store-bought low-sodium chicken broth; 1 pound boneless, skinless chicken thighs; 3 carrots, cut into ½-inch pieces (2 cups); 2 celery stalks, cut into ½-inch pieces (1 ½ cups); 0.75 cup long-grain white rice; Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

2.3

(4)

7 Reviews

By

Martha Stewart Editors

Updated on January 6, 2022

Prep Time:

25 mins

Total Time:

1 hrs

Servings:

4

Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor that gets a little extra panache when topped with sharp, grated cheese.

Ingredients

3 tablespoons extra-virgin olive oil
1 large leek, white and light green parts thinly sliced and washed well (1 ½ cups)
8 cups homemade chicken stock or store-bought low-sodium chicken broth
1 pound boneless, skinless chicken thighs
3 carrots, cut into ½-inch pieces (2 cups)
2 celery stalks, cut into ½-inch pieces (1 ½ cups)
¾ cup long-grain white rice
Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

Directions

Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.

Bryan Gardner