Description
A hearty and soothing chicken and vegetable rice soup topped with crispy chicken skin for the ultimate comfort in a bowl.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 8 cups chicken broth
- 1 cup long-grain white rice
- 2 cups cooked shredded chicken
- Salt and black pepper to taste
- Crispy Chicken Skin:
- Skin from 4 chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Stir in rice, reduce heat to low, and simmer covered for 15-18 minutes until rice is tender.
- Stir in shredded chicken and cook for another 2-3 minutes to heat through. Season with salt and pepper to taste. Remove bay leaf.
- Meanwhile, prepare crispy chicken skin: Preheat oven to 400°F (200°C). Place chicken skin flat on a baking sheet lined with parchment paper. Sprinkle with salt and paprika. Bake for 12-15 minutes until golden and crispy. Let cool, then crumble or chop.
- Ladle soup into bowls and top with crispy chicken skin pieces.
Notes
For extra richness, you can add a splash of cream or a pat of butter before serving. The crispy chicken skin can be made ahead and stored in an airtight container for up to 2 days.
Nutrition
- Calories: 385
- Sugar: 4g
- Fat: 18g
- Carbohydrates: 35g
- Protein: 20g