Chicken & Rice Soup

A one-pot wonder. This soup is a delightful blend of warmth and freshness, perfect anytime or for when you’re feeling under the weather and need a comforting boost. As it gently simmers, the rice begins to soften, creating a cozy porridge. If you fancy a lighter more broth version with chicken and rice, simply cook until the rice is tender, add more broth, then remove from the heat. For those who love a rich, creamy texture, let it simmer a bit longer and it will become porridge-like, as it will overnight.. A splash of lemon juice brings a zesty brightness, while a vibrant garnish of parsley, lemon, garlic, and celery leaves adds a touch of freshness. One of my quick chicken-All-In-One favorite recipes. Give it a try, I’m sure you will love it too.

1lb/454g Chicken Thighs - boneless, skinless

6 - 8c/ 1400-1800ml Chicken Broth/Stock

4 Celery stalks - thinly sliced, keep the celery leaves for garnish

¾c/150g Jasmine Rice (Unwashed)

1/2 Tsp Turmeric [optional]

Few sprigs of fresh thyme or 1/2tsp dried thyme

1 Bay leaf

Salt - caution, the broth may be salty enough, taste check first

½ cup Fresh Parsley leaves - chopped

1tsp fresh lemon zest plus up to ½c/118ml lemon juice (from 2 to 3 lemons)

1 Garlic clove - small

1Tbs Butter, unsalted, optional

Method

1. In a large pot, I’m using old-faithful, the dutch oven, combine the chicken broth, chicken, celery, and rice. Season lightly with salt. Add the bay leaf, thyme, and turmeric. Bring to a simmer over medium-high heat, then reduce the heat and simmer until the chicken is cooked through and the rice begins to break down and lose its shape, about 20 to 30 minutes.

2. While that is simmering, finely chop the parsley leaves, celery leaves if you have them, and lemon zest. Transfer the mixture to a small bowl. Finely grate the garlic clove into the bowl, season with salt, and stir to combine.

3. Remove the chicken from the pot and transfer it to a medium bowl or wooden board. Using two forks, shred the chicken into pieces, but not super fine, Turn the heat off and return the chicken to the pot & stir the soup. Stir in the butter (if using), and season to taste with salt. Add a little of the lemon juice at a time until the soup is bright but not overpowering. Taste again for seasoning.

4. Serve the soup in bowls and top with the lemon-parsley mixture.

You can keep this soup refrigerated for up to 3 - 4 days, it also freezes well. When in the fridge, the rice will continue to absorb chicken stock. You may need to add more chicken stock who you reheat it, or it will also be a delicious porridge-like consistency. You don’t have to wait until winter to have this filling soup, nor do you have to wait to have a cold to thoroughly enjoy this brilliant little soup.