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Slow-Braised Chicken and Rice Soup

This chicken and rice soup is built through a slow-braising method that transforms simple ingredients into a deeply flavorful, tender, and comforting dish. Juicy chicken thighs, fluffy rice, and aromatic vegetables simmer together in a rich broth, culminating in a warm, inviting bowl with a bright citrus finish. The final texture is creamy yet hearty, with tender meat and perfectly cooked rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in chicken thighs preferably skin-on for extra richness
  • 1 cup long-grain rice rinsed
  • 2 large onions chopped
  • 3 large carrots sliced thick
  • 3 stalks celery chopped
  • 4 cups chicken broth low-sodium preferred
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 lemon lemon for a splash of juice at the end

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • wooden spoon
  • Measuring cups and spoons

Method
 

  1. Start by heating your large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and sear the other side for another 3-4 minutes, then remove and set aside.
  2. In the same pot, add chopped onions, sliced carrots, and chopped celery. Sauté, stirring frequently, until the vegetables are fragrant and softened, about 7 minutes. The mixture should be aromatic and slightly translucent.
  3. Return the seared chicken thighs to the pot, placing them on top of the vegetables. Pour in the chicken broth, add the rinsed rice, and sprinkle with fresh thyme. Bring the mixture to a gentle simmer.
  4. Reduce the heat to low, cover the pot, and let everything simmer gently for about 30 minutes. Check occasionally, ensuring the broth remains at a gentle simmer to keep the chicken tender and the rice fluffy.
  5. After 30 minutes, remove the chicken thighs and check that they are cooked through and tender. Shred the meat slightly if desired, then return it to the pot. Taste the broth and adjust seasoning with salt if needed.
  6. Finish the soup by adding a squeeze of fresh lemon juice to brighten the flavors. Stir in chopped parsley for a fresh, vibrant finish.
  7. Serve the soup hot, with a sprinkle of additional parsley if desired. The bowl should be filled with tender chicken, fluffy rice, and a flavorful broth, ready to enjoy.

Notes

Ensure the broth remains gently simmering to keep the chicken tender and rice fluffy. Adjust seasoning and acidity to taste near the end of cooking for best flavor.