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Chicken and Rice Soup
Redondo

Chicken and Rice Soup

This warm and nourishing chicken and rice soup is the perfect bowl of comfort—made with tender chicken, aromatic spices, and soft jasmine rice for a healing, homemade meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American-Indian Fusion
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp salt (more to taste)
  • 1/2 tsp black pepper
  • 6 cups chicken broth
  • 1 lb boneless skinless chicken thighs
  • 3/4 cup jasmine rice
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped parsley

Equipment

  • Large pot for simmering soup
  • Knife and cutting board for prepping vegetables
  • Tongs or forks for shredding chicken

Method
 

  1. Heat olive oil in a large pot. Add onion, celery, and carrots. Sauté until softened, about 5 minutes.
  2. Add garlic, turmeric, cumin, salt, and pepper. Cook for 1 minute to bloom the spices.
  3. Pour in chicken broth and add chicken thighs. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
  4. Remove chicken and shred. Return to pot. Stir in rice and simmer uncovered for 15 more minutes until rice is tender.
  5. Stir in lemon juice and parsley. Taste and adjust seasoning. Serve warm.

Notes

Store in the fridge up to 4 days, or freeze without rice for longer storage. Add a splash of broth when reheating to bring it back to its cozy consistency.