Chicken and Rice Soup with Roasted Chicken Thighs
f you are looking for a cozy, homemade chicken and rice soup with rich flavor, my version made with roasted chicken thighs is a must-try. While the chicken roasts in the oven, you can prepare the base on the stove-top, making this recipe simple and perfect for a comforting dinner on a busy night.
Equipment
- 1 Baking pan
- 1 large pot
- 1 cutting board
Ingredients
Roasted chicken thighs ingredients
- 1 pound boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Chicken and rice soup ingredients
- 4-6 cups low sodium chicken broth*
- ¼ cup rinsed rice
- 1 tablespoon ghee butter or olive oil
- 2 carrots, chopped
- 2 celery rib, chopped
- ¼ yellow onion, diced
- 2 teaspoons lemon juice or more to taste
Instructions
Roasted chicken thighs
- Preheat oven to 400°F. Line baking pan with parchment paper. Place 1 pound boneless skinless chicken thighs on top in a single layer. Drizzle chicken with 1 tablespoon olive oil. Sprinkle it with 1 teaspoon paprika, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon onion powder,and ¼ teaspoon black pepper. Use your hands to coat the chicken.
- Roast chicken thighs for about 25 minutes or until the internal temperature reaches 165°F. Let it cool down slightly, then chop or shred cooked chicken and set aside.
Chicken and rice soup
- In your soup pot, heat 1 tablespoon ghee butter or olive oil over medium heat. Add chopped carrots, celery and diced onion. Saute for 3-4 minutes until the vegetables soften. Add ¼ cup rinsed rice and saute it with vegetables for another 2 minutes.
- Pour 4-6 cups low sodium chicken broth* in to the pot. Bring it to a boil, cover half way with the lid, turn the heat to medium-low and simmer for about 12 minutes or until the rice is just almost done. Quick tip: If you to enjoy the soup the next day, I recommend cooking the rice separately and adding it to each bowl when serving.
- Add diced or shredded cooked chicken and 2 teaspoons of lemon juice. Taste the soup and add more salt, pepper or lemon if needed. Pour into the bowls and enjoy.
Notes
If you're using one 32-ounce box of chicken broth, you can add 1–2 cups of water to avoid opening a second box and having leftovers.
Want to make a larger batch? You can use two boxes of broth and double the vegetables and rice.
Nutrition
Calories: 266kcalCarbohydrates: 5.4gProtein: 17.5gFat: 14.5gSaturated Fat: 5.2gSodium: 712mgFiber: 0.9gSugar: 2.2g
Tried this recipe?Let us know how it was!