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In the realm of comfort food, few dishes can compete with a warm bowl of savory chicken and rice soup. This nourishing recipe combines tender chicken thighs, aromatic vegetables, and fluffy jasmine rice in a rich, flavorful broth. Perfect for chilly evenings or when you're feeling under the weather, this soup not only warms the body but also the soul. It is a dish that evokes memories of family gatherings, cozy nights by the fireplace, and the simple joys of home-cooked meals.

Savory Chicken & Rice Soup

Warm up this season with a bowl of comforting savory chicken and rice soup. Perfect for chilly evenings or when you're feeling under the weather, this soup features tender chicken thighs, aromatic vegetables, and fluffy jasmine rice in a rich broth. With a blend of herbs for added depth and a splash of lemon for brightness, each spoonful nourishes the body and soul. Discover the joy of this heartwarming recipe that brings family and friends together around the table.
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Ingredients
  

1 lb boneless, skinless chicken thighs

1 cup jasmine rice, rinsed

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

6 cups low-sodium chicken broth

1 cup frozen peas

1 tsp dried thyme

1 tsp dried oregano

1 bay leaf

2 tbsp olive oil

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.

    Brown the Chicken: Push the vegetables to the side of the pot, then add the chicken thighs. Season with salt, pepper, dried thyme, and oregano. Cook for about 3-4 minutes on each side until the chicken is lightly browned.

      Simmer the Soup: Pour in the chicken broth, adding the bay leaf. Bring the mixture to a gentle simmer. Cover and let it cook for about 20 minutes, allowing the flavors to meld and the chicken to cook through.

        Cook the Rice: Remove the chicken thighs and set aside to cool slightly. Add the rinsed jasmine rice to the pot and stir. Continue simmering uncovered for about 15 minutes, or until the rice is tender.

          Shred the Chicken: While the rice finishes cooking, shred the chicken using two forks. Return the shredded chicken to the pot along with the frozen peas. Simmer for an additional 5 minutes to heat through.

            Adjust Seasoning: Remove the bay leaf, taste the soup, and adjust the seasoning with salt and pepper as needed.

              Serve: Ladle the soup into bowls, garnish with fresh chopped parsley, and serve with lemon wedges on the side for a bright finish.

                Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings