This simple chicken and rice soup recipe is my go-to simple soup recipe for when I need large, consoling flavors without investing a lot of energy in it!

Easy Chicken and Rice Soup Recipe

How gorgeous are the colors on this easy chicken and rice soup recipe? This easy soup recipe is so delicious without being a major time drain.

Presently, I ought to introduce this by expressing that there are most certainly experts to going through hours making a lovely, rich stock. There are likewise professionals to making a (somewhat) speedy soup recipe that actually brings enormous flavor without the gigantic measure of time.

The most amazing aspect of this simple chicken and rice soup? The enchantment happens across the board pot!

Step-by-step instructions to make this simple chicken and rice soup recipe:

You just need a couple of elements for this soup, including:

Boneless, skinless chicken: thighs, bosoms, tenders, or a blend. I most certainly suggest utilizing half thighs and half bosom or tenders. The thighs will add lavishness to the soup!

Just 3 flavors: salt, pepper, and dry thyme. You can get imaginative here, however, I utilize a decent quality, profoundly flavorful dry thyme and that is sufficient for me! Add some intensity with squashed red pepper or attempt a zest mix, similar to spices de Provence for more intricate flavor profiles.

2 veggies: Carrots and onions. Once more, get imaginative to keep it straightforward, carrots will give you the pleasantness that functions admirably against the exquisite thyme. Attempt it with celery and potatoes or add a soup green, similar to escarole, toward the end!

White rice: Short-grain is liked, however, any white rice will work here. Earthy-colored rice works as well!

Completing spices: I involved dill toward the finish of this for some extra brilliant, herby flavor. Have a go at wrapping up with parsley or basil or a sprinkle of lemon juice.

To make it:

Just season the cubed chicken with salt and pepper. Earthy colored it, in bunches, until brilliant earthy colored everywhere.

From that point, add the onions and carrots, and afterward, season with thyme. Add the chicken, cover with water, and heat to the point of boiling. Hard stew for 30-40 minutes. In the event that you like, you can shred the chicken up a little or you can leave it as shapes!

Heat the soup back to the point of boiling and add the white rice. Lessen intensity and stew for 30 extra minutes until delicate. To complete the soup, essentially mix in dill and that is all there is to it!

Equipment

• Large soup pot

Ingredients

• 1 tablespoon nonpartisan oil
• 2 pounds boneless, skinless chicken (I utilized half chicken thighs, and half chicken fingers however utilize whatever is at a bargain!)
• 1 yellow onion, stripped and diced
• 4 enormous carrots, stripped and huge diced
• 1 tablespoon dry thyme
• 10 cups water
• 3/4 cup white rice (I utilized short grain)
• 1/2 cup new dill, generally cleaved
• Salt and pepper to taste

METHOD:

Set up the chicken:

• Wipe the chicken off and dice it into solid shapes. You'll split it up later with a fork, so it doesn't need to be great.
• Season the chicken with salt and pepper.

Brown the chicken:

• Heat 1 tablespoon nonpartisan oil in an enormous soup pot over medium-high. Cook the chicken in clumps for 3-5 minutes on each side until caramelized everywhere. Move it to a plate.

Cook the aromatics:

• Assuming the pot appears to be excessively dry, add one more sprinkle of oil. Add the onion and carrots and cook for 5-6 minutes. Add the thyme and cook brief more. Season with salt and pepper.

Stew the soup:

• Add the chicken back to the pot and cover with water. Heat to the point of boiling and afterward lessen intensity to medium-low and hard stew for 30-40 minutes until cooked through. Shred with a fork after it's delicate in the event that you like. You can likewise leave the pieces entire in the event that you don't want to whine with splitting the chicken up. Season the stock generously with salt and pepper.

Cook the rice:

• Heat the soup back to the point of boiling. Add the rice and diminish intensity to medium-low. Hard stew for 30 minutes until delicate. The stock ought to lessen down and be rich as of now.
• You can add somewhat more water in 1/2 cup increases in the event that the rice assimilates a lot of fluid!

Finish the soup:

• Mix in the dill and taste the stock and season to your inclinations. Switch off the intensity.

To serve:

• Scoop the soup into bowls and top with more dill assuming you like.

NutritionCalories: 303kcal | Carbohydrates: 24g | Protein: 34g | Fat: 7g | Sodium: 227mg | Fiber: 2g | Sugar: 3g | Vitamin C: 9mg