One-Pot Chicken and Rice Soup!
Throw bone-in chicken, rice, and vegetables together in a pot and simmer until they’re done.
It’s the easiest soup ever, ready in under an hour.
Aaron Hutcherson
This easy one-pot chicken and rice soup definitely deserves to be in your collection.
No sauteing or browning.
To prep, just pull away the skin and discard.
Aaron Hutcherson
To freeze,let the soup cool completely, thentransfer to freezer containers or bags.
Taste the soup at the end and add more salt if needed.
Add the chicken stock and bring to a boil over high heat.
Aaron Hutcherson
Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.
As the soup simmers, skim off any foam that collects on the surface with a spoon.
Continue to simmer until the rice and vegetables are tender, about 25 minutes.
Aaron Hutcherson
Remove the soup from heat.
Remove the chicken and garlic cloves using a slotted spoon or tongs.
Transfer the chicken breasts to a bowl and shred with two forks.
Return the shredded chicken to the pot.
Stir the paste back into the soup.
Stir the lemon juice into to the soup, and taste.
The soup should taste rich, barely salty, and with just a hint of lemon.
Add more salt or lemon juice as needed until it tastes good to you.
Divide among bowls and sprinkle with some parsley for serving.
