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Slow-Braised Chicken and Rice Soup

This comforting chicken and rice soup is made using a slow-braising method that transforms simple ingredients into a tender, flavorful dish. Juicy chicken thighs, fluffy rice, and aromatic vegetables simmer together in a savory broth, resulting in a hearty, inviting soup with a bright finish from fresh herbs and lemon. The final texture is velvety and satisfying, with tender chicken falling off the bone and rice absorbing all the rich flavors.
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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 until water runs clear
  • 2 large onions chopped
  • 3 carrots carrots sliced thick
  • 2 stalks celery chopped
  • 6 cups chicken broth low-sodium preferred
  • 2 teaspoons fresh thyme chopped
  • 1/4 cup fresh parsley chopped, for garnish
  • 1 lemon lemon zested and juiced

Equipment

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

Method
 

  1. Gather all your ingredients and prep your tools: chop the onions, carrots, celery, and parsley; rinse the rice; and season the chicken thighs.
  2. Heat your large heavy-bottomed pot over medium heat, then add the chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and sear the other side for another 3-4 minutes. Remove the chicken and set aside.
  3. In the same pot, add chopped onions, carrots, and celery. Sauté until fragrant and vegetables are slightly softened, about 7 minutes, with a gentle sizzle and aroma filling the air.
  4. Return the seared chicken thighs to the pot, nestling them among the vegetables. Pour in the chicken broth, add the rinsed rice, and sprinkle with chopped thyme. Bring the mixture to a gentle simmer.
  5. Reduce the heat to low, cover the pot, and let everything simmer gently for about 30 minutes, until the chicken is tender and falling off the bone, and the rice is fluffy and absorbing the flavors.
  6. Carefully remove the chicken thighs, shred the meat, discarding bones if desired, then return the shredded chicken to the pot. Stir gently to combine.
  7. Add freshly grated lemon zest and squeeze in lemon juice, stirring to brighten the flavors. Taste and adjust seasoning with more salt if needed.
  8. Garnish the soup with chopped parsley just before serving. Ladle into bowls, ensuring each serving has tender chicken, flavorful broth, and fluffy rice.

Notes

For extra richness, you can brown the chicken thighs longer or add a splash of olive oil before searing. Adjust salt and lemon to taste, and serve hot for maximum comfort.