Description
A comforting bowl of Crack Chicken & Rice Soup packed with flavors of tender chicken, savory broth, and fresh herbs, perfect for chilly evenings.
Ingredients
Scale
- 2 pounds chicken thighs (bone-in preferred)
- 4 cups chicken broth (or vegetable broth)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup long-grain white rice (or brown rice)
- 1/2 cup heavy cream (optional)
- 1 teaspoon dried thyme (or fresh)
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare your ingredients by dicing the onions, chopping garlic, and slicing carrots and celery.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Sauté the onions until translucent, then add the garlic for another minute.
- Add the chicken pieces to the pot, season with salt and pepper, and brown on each side.
- Pour in the broth, ensuring the chicken is submerged. Stir in rice, carrots, and celery. Bring to a gentle boil, then reduce to a simmer.
- Cover and let simmer for 20-30 minutes until chicken is tender. Check for doneness if using quick-cooking rice.
- Remove the chicken, shred with forks, and return to the pot. Stir to combine.
- For richness, add a splash of cream and stir in fresh herbs. Adjust seasoning and serve hot.
Notes
Let the soup sit a few minutes before serving to deepen the flavors. Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: comfort food, chicken soup, Crack Chicken & Rice Soup, autumn recipes, family meals