Welcome back to my channel! Today, I’m excited to share a recipe for a comforting chicken and rice soup that is not only delicious but also easy to prepare in just one pot. This dish is packed with flavor and is reminiscent of childhood meals, making it a perfect choice for a quick dinner.
Ingredients
To make this chicken and rice soup, you will need the following ingredients:
- 2 chicken breasts (serves 6-7)
- Pink Himalayan salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Garlic seasoning (like ATI tabs)
- Olive oil
- 2 celery stalks
- 1 whole carrot (or baby carrots)
- Half of a yellow onion
- 1 stick of butter (or half stick)
- 2 garlic cloves (minced)
- 1/2 cup of flour
- 8 cups of liquid (2 cups chicken broth, 4 cups chicken stock, and 2 cups water)
- Fresh thyme (about 6 sticks)
- Fresh parsley
- Garlic salt
- All-purpose seasoning (like Chef Keich)
- Freshly cracked black pepper
- 1.5 cups of long grain white rice (or jasmine rice)
Cooking Instructions
Step 1: Prepare the Chicken
- Start by seasoning the chicken breasts with pink Himalayan salt, black pepper, garlic powder, onion powder, paprika, and garlic seasoning. Drizzle with olive oil and mix well.
- Heat a pot over medium-high heat and add a little olive oil. Once heated, add the seasoned chicken breasts and sear them for about 3.5 minutes on each side until they are golden brown. They do not need to be fully cooked at this stage.
- Remove the chicken from the pot and set aside.
Step 2: Sauté the Vegetables
- In the same pot, add chopped celery, carrots, and half of a yellow onion. Scrape up any browned bits from the bottom of the pot to incorporate all the flavors.
- Add a whole stick of butter (or half) and let it melt. Then, add the minced garlic and sauté for about 1.5 minutes until aromatic.
Step 3: Incorporate the Flour
- Add 1/2 cup of flour to the pot and mix well. Allow the flour to cook for about 2 minutes, stirring frequently to avoid burning.
Step 4: Add Liquids and Seasonings
- Pour in 8 cups of liquid: 2 cups of chicken broth, 4 cups of chicken stock, and 2 cups of water. If you prefer, you can use all chicken broth.
- Add fresh thyme and parsley for additional flavor.
- Season with garlic salt, all-purpose seasoning, and freshly cracked black pepper. Mix everything well.
Step 5: Return the Chicken and Simmer
- Add the seared chicken breasts back into the pot. Cover and let it simmer on low to medium heat for about 20 minutes.
- After 20 minutes, remove the chicken, shred it, and return it to the pot.
Step 6: Add Rice
- Stir in 1.5 cups of washed long grain white rice (or jasmine rice). Make sure to scrape the bottom of the pot to prevent sticking.
- Lower the heat to a low setting (around 3 or 4) and cover the pot. Let it cook for another 20 minutes.
Step 7: Final Touches
- After 20 minutes, check the rice. If it needs more liquid, you can add a bit more chicken broth. Otherwise, it should be perfectly cooked.
- Remove any thyme stems and serve hot.
Conclusion
This chicken and rice soup is not only a delightful meal but also a great way to enjoy leftovers. The combination of flavors makes it a standout dish that you will want to make again and again. If you try this recipe, I would love to hear your thoughts or see your creations! Enjoy your cooking and see you next time!
