Dude Food *

Chicken and Rice Soup

The sick-day classic from scratch in one pot. The chicken cooks whole in the broth and shreds in a minute.

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Prep
15 min
Cook
30 min
Total
45 min
Makes
6 bowls
Difficulty
easy

No poaching, no separate pan of rice. Whole thighs simmer in the stock with the vegetables and the rice, then come out to be shredded with two forks and go straight back in.

Ingredients

Gear

  • large pot

Method

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  1. Soften

    Melt the butter in the pot over medium and cook the onion, carrots, and celery until the onion is soft.

  2. Aromatics

    Stir in the garlic and thyme for a minute.

  3. Simmer

    Add the stock, chicken, rice, bay leaf, and salt. Bring to a boil, then cover and simmer gently until the chicken is cooked through and the rice is tender.

  4. Shred

    Lift the chicken onto a plate, shred it with two forks, and stir it back in. Take out the bay leaf.

  5. Finish

    Season with pepper, squeeze in the lemon, and add parsley.

Notes

  • tipThe rice keeps drinking the broth in the fridge. Add a splash of stock or water when you reheat.
  • tipFreezes well for up to three months.
  • variationAdd a couple of handfuls of baby spinach or frozen peas at the end.