Ingredients
1 tbsp olive oil
1 medium onion, chopped small
3 sticks celery, chopped small
3 medium carrots, peeled and sliced thin
3 cloves garlic, minced
6 uncooked boneless, skinless chicken thighs
8 cups chicken broth
1/2 tsp Italian seasoning
1 cup long grain white rice (such as jasmine)
Salt & pepper, to taste
1–2 tbsp fresh parsley, chopped (optional)
Instructions
- Chop onion, celery, and carrots.
- Heat olive oil in a large soup pot over medium-high heat. Add onion and celery; sauté 5 minutes.
- Stir in garlic and cook for 30 seconds.
- Add chicken thighs, carrots, chicken broth, Italian seasoning, and rice. Bring to a boil over high heat.
- Reduce to a simmer, stirring occasionally, and cook 15–20 minutes until chicken is cooked through, carrots are tender, and rice is fluffy.
- Remove chicken, shred with two forks, then return to the pot.
- Season with salt and pepper, stir in parsley if using, and serve hot.
Notes
- Use rotisserie or leftover chicken for a quicker version.
- Swap chicken thighs with chicken breasts if preferred.
- For meal prep, cook the rice separately and add when reheating.
- Add a squeeze of lemon juice for brightness.
- Finish with cream or milk for a creamy variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
