Chicken and Rice Soup

Ingredients

• AmountIngredientEst. cost
• 500 g boneless skinless chicken thighs $4.41
• 200 g dry long-grain white rice $0.50
• 2 medium carrots, diced $0.59
• 2 stalks celery, diced $0.60
• 1 large onion, diced $1.23
• 3 cloves garlic, minced $0.24
• 900 mL chicken broth $1.50
• 500 mL water $0.00
• 1 tsp dried thyme $0.05
• 2 bay leaves $0.05
• 1 tbsp vegetable oil $0.06
• to taste salt and black pepper $0.05
• Recipe total$9.28

Instructions

1. 1 Heat oil in a large pot over medium-high heat.
2. 2 Season chicken thighs with salt and pepper. Add to pot and cook 3–4 minutes per side until lightly browned. Remove and set aside — they don't need to be fully cooked yet.
3. 3 In the same pot, add onion, carrots, and celery. Cook 5 minutes until softened.
4. 4 Add garlic and thyme. Cook 1 minute.
5. 5 Pour in the broth and water. Add bay leaves. Bring to a boil.
6. 6 Return the chicken to the pot. Reduce heat to low, cover, and simmer 15 minutes.
7. 7 Remove chicken and shred it with two forks. Discard any bones or large pieces of fat.
8. 8 Return shredded chicken to the pot. Add the rice.
9. 9 Simmer uncovered 15–18 minutes, stirring occasionally, until rice is cooked through.
10. 10 Remove bay leaves. Taste and adjust salt. The soup will thicken as it sits — add water when reheating.

Nutrition per Serving

Estimated values per serving.