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Chicken & Herb Rice Soup

A soup that is reminiscent of classic chicken noodle – equally as delicious but a little more sophisticated.

Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 2 chicken thighs, cut into bite-size pieces
  • 1 small onion, finely diced
  • 2 celery stalked, finely diced
  • 2 carrots, finely diced
  • 1 cup rice
  • 8 cups chicken or vegetable stock
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 2 sprigs fresh parsley
  • Salt and pepper, to taste

Instructions

  1. Heat a large soup pot over medium-high heat and add oil.
  2. Add chicken thighs and season with salt and pepper. Let thighs cook without stirring too often so they begin to brown. Once thighs are cooked, remove from pot and set aside. Leave any juices or browned bits from chicken in the pot.
  3. Reduce heat to medium and add vegetables. Cook vegetables until tender, stirring often so they sweat instead of brown.
  4. While the vegetables are cooking, combine rice, 2 cups of stock, bay leaf and herbs in a separate pot. Bring to a simmer and cook until rice is al dente. Cooking the rice separately will help keep the rice from absorbing too much of the stock in the soup. Remove bay leaf and sprigs of herbs and set aside.
  5. Once vegetables have softened, add remaining 6 cups of stock, scraping the bottom of the pan to remove any browned bits and dissolve them into the stock.
  6. Add the cooked chicken thighs and cooked rice. Bring to a simmer to let the flavors meld.
  7. Serve hot with some good crusty baguette and enjoy!

Notes

It is important to leave behind all of the liquid and browned bits in the pan from cooking the chicken. These leftover browned bits are called “fond” which is French for “base”. When deglazed with a cooking liquid, fond is an amazing source of flavor and helps build a “base” for many soups and sauces. To deglaze your pan, add a splash of liquid (such as water, wine, or stock) while the pan is hot and scrape fond from the bottom of the pan until it has dissolved in the added liquid.

 

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We are taking every precaution to ensure a safe and sanitary kitchen and classroom environment. We regularly clean and disinfect our facility throughout the day and class sizes are currently limited to practice proper distancing. All staff is required to wear a face mask. We are doing everything we can to keep our guests and SLICE team safe, and are asking for your help with these additional precautions:

  • Upon arrival, you will sign in and have your temperature taken at the front desk. Any guests with a temperature over 100 degrees will be asked to go home.
  • You will be required to wear a face mask and gloves during the prep and cooking segments of class. You will be allowed to remove your face mask once you are seated at a dining table.
  • Please wash your hands upon arrival and after touching your phone, your face, door handles, and other surfaces outside of the kitchen.