Easy Chicken Rice Soup
A Kitchen Muse: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
An easy to put together chicken soup without sacrificing on flavor!
  • 1+ tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 medium carrots, cut diagonally into ½-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into ½-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock or broth
  • 1 cup of water
  • 1 cup long grain white rice
  • 1 lemon
  • 2 chicken breasts + 1 leg/thigh quarter (or equivalent to)
  • Kosher salt and freshly ground black pepper
  1. Pre-heat oven to 350 degrees.
  2. Line a baking sheet with foil.
  3. Season chicken pieces on both sides with ollive oil, kosher salt and cracked black pepper.
  4. Roast chicken in oven for about 30 minutes until cooked through.
  5. Place a soup pot over medium heat and add 1 tbs. olive oil.
  6. Add the onion, garlic, carrots, celery, thyme and bay leaf.
  7. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
  8. Remove chicken from oven and shred the meat discarding bones and skin.
  9. Pour in the chicken broth and water- bring the liquid to a boil.
  10. Add in the rice and chicken; season with salt and pepper.
  11. Cook on medium-low until the rice is tender-about 30 minutes.
  12. Right before serving, squeeze the juice of a whole lemon in the soup.
  13. Serve hot.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2013/10/13/chicken-rice-soup/