Equipment
* optional
Ingredients
Base
- 500 g boneless skinless chicken thighs, whole, trimmed of excess fat
- 30 ml olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Soup & Grains
- 1500 ml chicken broth
- 150 g jasmine rice, rinsed
- 2 g ground turmeric
- 3 fresh thyme sprigs
- 1 bay leaf
Finish
- 1 lemon, zested and juiced
- 10 g fresh dill, chopped
- 10 g fresh parsley, chopped
- salt
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 555 kcal
- Protein
- 36 g
- Carbohydrates
- 58 g
- Fat
- 21 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 2476 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 88 mg
- Potassium
- 867 mg
- Calcium
- 283 mg
- Iron
- 10.2 mg
- Magnesium
- 110 mg
- Phosphorus
- 375 mg
- Zinc
- 2.9 mg
- Vitamin A
- 256 mcg
- Vitamin C
- 60 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 57 mcg
- Vitamin B6
- 1.2 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.53 mg
- Niacin
- 14.8 mg
- Folate
- 38 mcg
- Water
- 536 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Prepare vegetables.
Heat olive oil in the Dutch oven over medium-high heat. Sear chicken thighs until golden brown on both sides, about 3-4 minutes per side. The chicken does not need to be cooked through yet. Remove chicken to a plate.
Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté until onions are translucent and vegetables soften slightly. Stir in garlic and turmeric (if using) and cook for 1 minute until fragrant.
Pour in the chicken broth and scrape the bottom of the pot to release any browned bits (fond). Return the chicken (and any juices) to the pot. Add thyme sprigs and bay leaf. Bring to a boil.
Stir in the rinsed rice. Reduce heat to low, cover, and simmer gently. Cook until the rice is very tender and the chicken reaches an internal temperature of 74°C/165°F.
Remove the pot from heat. Discard thyme stems and bay leaf. Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the soup.
Stir in the lemon juice, lemon zest, fresh dill, and parsley. Taste and adjust seasoning with salt and plenty of black pepper. Serve immediately.
Chef's Notes
- Using jasmine rice provides a subtle floral aroma and a softer texture than long-grain white rice, making it ideal for a 'sick day' soup.
- Searing the chicken first builds a foundation of flavor (fond) that boiling raw chicken cannot achieve.
- For an extra immune boost, double the garlic and add a thumb-sized piece of fresh ginger with the vegetables.
- If preparing ahead for the week, consider boiling the rice separately and adding it to bowls just before serving to prevent it from drinking all the broth in the fridge.
Storage
Refrigerator: 3 days — Rice will continue to absorb liquid; add a splash of water or broth when reheating.
Reheating: Simmer gently on stovetop, adding water to loosen consistency.
Troubleshooting
Soup has become too thick or porridge-like
Cause: Rice released excess starch or absorbed too much liquid during cooling
Fix: Stir in 100-200ml of hot water or extra stock to reach desired consistency
Prevention: Rinse rice thoroughly before adding; serve immediately after cooking
Cultural Context
While chicken soup exists in nearly every culture as a restorative dish, this version leans into the American tradition of 'chicken and rice' soup, often served to children and those feeling under the weather. The addition of lemon brightens the profile, borrowing slightly from Greek Avgolemono principles without the egg tempering.
