Ingredients
- 1 Tbsp olive oil
- 1 cup chopped yellow onion - diced
- 2 stalks celery - diced
- 4 cloves garlic - minced
- 2 chicken bouillon cubes
- ½ tsp dried thyme
- ¼ tsp ground black pepper
- 8 cups chicken broth - about two 32 oz cartons
- 1 ½ lbs boneless skinless chicken thighs - about 6 total
- 2 large carrots - peeled and diced
- 1 cup long grain white rice - or minute rice (rice is uncooked)
- 1 bay leaf
Instructions
- Add 1 Tbsp olive oil to a large pot over medium-high heat. Add 1 cup chopped yellow onion and 2 diced celery stalks and cook for about 2 minutes, until the onion becomes translucent.
- Stir in 4 minced garlic cloves and cook for 30 more seconds, until fragrant.
- Stir in 2 chicken bouillon cubes ( or 1 Tbsp chicken stock powder), ½ tsp dried thyme, ¼ tsp ground black pepper, and 1 bay leaf.
- Add 1 ½ lbs boneless skinless chicken thighs, 8 cups chicken broth, 2 chopped carrots, and 1 cup uncooked rice to the pot. Stir everything together, then bring to a boil. Once boiling, reduce the heat to a simmer and cook for 20–30 minutes, or until the chicken is cooked through and the rice is tender.
- Remove the pot from the heat. Remove the chicken thighs and place them on a plate. Shred the chicken with a fork into small pieces, then return the shredded chicken to the soup. Stir everything together. Taste and adjust the seasoning if needed, then serve!
Nutrition Info
Calories: 313kcal | Carbohydrates: 32g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 1600mg | Potassium: 491mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3442IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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