Baked By Melissa Chicken Soup
Equipment
- Large soup pot
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Fine mesh strainer (optional)
Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
1 head garlic, peeled and roughly chopped
1 large carrot, peeled and sliced
4 bone-in chicken thighs
1/2 cup white rice
1 1/2 tablespoons grated ginger
1 teaspoon turmeric
3 cups vegetable broth
3 cups bone broth
1 lemon, juiced
1 teaspoon salt, divided
Freshly ground black pepper
Fresh parsley, chopped for garnish
Instructions
Step 1: Prepare The Ingredients
- Start by prepping all the vegetables. Chop the onion, peel and chop the garlic, and slice the carrot. Grate the ginger and set aside.
Step 2: Cook The Chicken
- In a large soup pot, heat the olive oil over medium heat. Add the chicken thighs, skin side down, and cook until browned, about 5 minutes per side. Remove the chicken and set aside.
Step 3: Sauté The Vegetables
- In the same pot, add the chopped onion, garlic, and carrot. Sauté for about 5 minutes until the vegetables start to soften. Add the grated ginger and turmeric, stirring to combine.
Step 4: Simmer The Soup
- Return the chicken thighs to the pot. Add the vegetable broth, bone broth, and rice. Bring to a boil, then reduce the heat and let it simmer for about 40 minutes, or until the chicken is cooked through and the rice is tender.
Step 5: Shred The Chicken
- Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the bones and skin, and return the shredded chicken to the pot.
Step 6: Add Final Touches
- Stir in the lemon juice and season with the remaining salt and freshly ground black pepper to taste. Simmer for an additional 10 minutes to let the flavors meld together.
Step 7: Serve
- Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot and enjoy the comforting flavors.