A soup that is reminiscent of classic chicken noodle – equally as delicious but a little more sophisticated.
- 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
- Heat a large soup pot over medium-high heat and add oil.
- 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.
- Reduce heat to medium and add vegetables. Cook vegetables until tender, stirring often so they sweat instead of brown.
- 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.
- 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.
- Add the cooked chicken thighs and cooked rice. Bring to a simmer to let the flavors meld.
- Serve hot with some good crusty baguette and enjoy!
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.