One-Pot Chicken and Rice Soup! Throw the hen and greens in a pot and simmer till they’re performed. It’s the best soup ever.
This simple one-pot hen and rice soup is one which undoubtedly deserves to be in your assortment. It’s simply the factor for warming you up on a chilly evening, or offering consolation once you’re feeling below the climate.
The better part? You actually throw all of the substances within the pot and allow them to simmer within the inventory till the soup is completed. No sautéing or browning. So simple.
For this recipe, I name for bone-in hen breasts, which add extra taste than boneless, however with out the pores and skin. To prep, simply draw back the pores and skin and discard.
If you favor, boneless skinless hen breasts or thighs might be substituted, however your soup will likely be much less wealthy and flavorful.
Also be aware that I favor to make use of unsalted shares in my cooking in order that I can management how a lot salt I add. Homemade inventory is finest when you’ve got it, after all, but additionally search for low-sodium or sodium-free shares and broths on the grocery retailer. If you find yourself utilizing common, salted inventory, then omit the salt added initially of the recipe.
This soup is completed with a swirl of garlic paste and a few lemon juice so as to add a touch of brightness. Enjoy!
One-Pot Chicken and Rice Soup Recipe
Skip the salt if utilizing salted inventory or broth. Taste the soup on the finish and add extra salt if wanted.
This recipe requires a traditional mirepoix of carrots, onions, and celery for the vegetable base, however you may make this recipe your individual by including totally different greens, like fennel or cubes of butternut squash.
- 2 bone-in hen breasts, pores and skin eliminated (1 to 1 half kilos)
- 1 cup long-grain white rice, like basmati
- 2 celery ribs, diced small
- 2 medium carrots, peeled and diced small
- 1 onion, diced small
- 2 cloves garlic, left complete
- 1 teaspoon salt, plus extra to style (see Recipe Note)
- half teaspoon floor black pepper
- 2 quarts unsalted or low-sodium hen inventory
- Juice of half lemon (about three tablespoons)
- Chopped contemporary parsley, for serving
1 Assemble the soup and produce to a simmer: Combine the hen, white rice, celery, carrots, onions, garlic, salt, and pepper in a big pot. Add the hen inventory and produce to a boil over excessive warmth.
Once the soup is boiling, cut back the warmth to maintain the soup at a mild simmer.
2 Simmer for about 25 minutes: As the soup simmers, skim off any foam that collects on the floor with a spoon. Continue to simmer till the rice and greens are tender, about 25 minutes. Remove the soup from warmth.
three Shred the hen and make the garlic paste: Remove the hen and garlic cloves utilizing a slotted spoon or tongs. Transfer the hen breasts to a bowl and shred with two forks. Discard the bones. Return the shredded hen to the pot.
Smash the garlic cloves right into a paste towards a reducing board utilizing a fork or the flat of your knife. Stir the paste again into the soup.
four Season and serve: Stir the lemon juice into to the soup, and style. The soup ought to style wealthy, barely salty, and with only a trace of lemon. Add extra salt or lemon juice as wanted till it tastes good to you.
Divide amongst bowls and sprinkle with some parsley for serving.
Leftovers will hold for a few week refrigerated, or as much as three months frozen.
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