CHICKEN SOUP WITH RICE

Chicken Soup with Rice image

Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor that gets a little extra panache when topped with sharp, grated cheese.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h

Number Of Ingredients 8

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Ingredients

3 tablespoons extra-virgin olive oil
1 large leek, white and light green parts thinly sliced and washed well (1 1/2 cups)
8 cups homemade chicken stock or store-bought low-sodium chicken broth
1 pound boneless, skinless chicken thighs
3 carrots, cut into 1/2-inch pieces (2 cups)
2 celery stalks, cut into 1/2-inch pieces (1 1/2 cups)
3/4 cup long-grain white rice
Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

Steps:

Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat. Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces. Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.

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