Chicken and Rice Soup with Herbs

Name: Chicken and Rice Soup with Herbs
Cook time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 15 ml olive oil; 150 g yellow onion small dice; 180 g carrots small dice; 120 g celery small dice; 3 g fine salt; 12 g garlic cloves minced; 4 g fresh thyme leaves leaves stripped from stems; 2 g black pepper freshly ground; 450 g boneless skinless chicken thighs cut into 2.5 cm pieces; 1200 ml low-sodium chicken broth; 300 ml water; 1 leaf bay leaf; 120 g long-grain white rice rinsed until water runs mostly clear; 10 g fresh parsley chopped; 6 g fresh dill chopped; 1 whole lemon zested and juiced; 5 g fine salt; 15 ml olive oil

An American-style chicken soup built on a vegetable sauté, long-grain rice, and shredded chicken finished with parsley, dill, and lemon. The broth stays clear and savory rather than creamy, with the rice providing body and the herbs adding a fresh finish.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml olive oil
150 g yellow onion small dice
180 g carrots small dice
120 g celery small dice
3 g fine salt
12 g garlic cloves minced
4 g fresh thyme leaves leaves stripped from stems
2 g black pepper freshly ground
450 g boneless skinless chicken thighs cut into 2.5 cm pieces
1200 ml low-sodium chicken broth
300 ml water
1 leaf bay leaf
120 g long-grain white rice rinsed until water runs mostly clear
10 g fresh parsley chopped
6 g fresh dill chopped
1 whole lemon zested and juiced
5 g fine salt
15 ml olive oil

Instructions

Heat a large soup pot over medium heat. Add the olive oil and, when shimmering, add the onion, carrot, and celery with the salt. Cook, stirring often, until the vegetables soften but do not brown. The onion looks translucent and the carrot edges have softened, about 6 to 8 minutes.
Add the garlic, thyme, and black pepper. Cook briefly, stirring, until fragrant, then add the chicken pieces and stir to coat in the aromatics. The garlic smells fragrant, about 30 seconds, and the chicken is opaque on the outside.
Pour in the chicken broth, water, and bay leaf. Bring to a simmer over medium-high heat, then reduce to maintain a gentle simmer. The pot is simmering steadily with small bubbles around the edges.
Add the rinsed rice and simmer uncovered, stirring occasionally so it does not stick. Cook until the rice is tender and the chicken is cooked through. The rice is tender with a slight bite at the center and the chicken reaches 74°C in the thickest pieces, about 15 to 18 minutes.
Remove the pot from the heat. Discard the bay leaf, then stir in the parsley, dill, lemon juice, and lemon zest if using. Taste and adjust with the remaining salt if needed. The herbs look bright green and the broth tastes balanced and aromatic.