How To Make Black Kettle Restaurant’s Chicken and Rice Soup
A comforting bowl of soup with tender chicken, flavorful vegetables, and hearty rice in every bite.
Serves:
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 onion, diced
- 3 garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup long-grain white rice
- 6 cups chicken broth
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
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In a large pot or Dutch oven, sauté the chicken over medium-high heat until golden brown on all sides.
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Add the onion, garlic, carrots, and celery to the pot and sauté for 5-7 minutes, or until the vegetables are tender.
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Pour in the chicken broth and add the rice and thyme. Bring the soup to a simmer, then cover and cook for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
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Season with salt and pepper to taste before serving.
Nutrition
- Calories : 393kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 83mg
- Sodium : 1182mg
- Total Carbohydrates : 49g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 38g
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