Chicken Soup with Rice

Easy to prepare and nourishing, this straightforward, family-friendly soup recipe uses boneless chicken thighs and white rice. Ready in just an hour, it doesn't need to simmer all day for a full flavor that gets a little extra panache when topped with sharp, grated cheese.

3 tablespoons extra-virgin olive oil

1 large leek, white and light green parts thinly sliced and washed well (1 ½ cups)

8 cups homemade chicken stock or store-bought low-sodium chicken broth

1 pound boneless, skinless chicken thighs

3 carrots, cut into ½-inch pieces (2 cups)

2 celery stalks, cut into ½-inch pieces (1 ½ cups)

¾ cup long-grain white rice

Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

Directions at marthastewart.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer