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One Pot Chicken and Rice Soup

One Pot Chicken and Rice Soup

Cozy one pot chicken and rice soup with carrots, celery and lemon, ready in 45 minutes for about $1.55 a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken thighs ($4.20)
  • 1 tbsp olive oil ($0.10)
  • 1 onion diced ($0.40)
  • 3 carrots sliced ($0.45)
  • 3 stalks celery sliced ($0.40)
  • 3 cloves garlic minced ($0.15)
  • 8 cups low sodium chicken broth ($2.40)
  • ¾ cup long grain white rice uncooked ($0.30)
  • 1 tsp dried thyme ($0.10)
  • 1 bay leaf ($0.05)
  • 1½ tsp salt ($0.03)
  • ½ tsp black pepper ($0.03)
  • 1 lemon juiced ($0.50)
  • 2 tbsp fresh parsley chopped ($0.20)

Method
 

  1. Heat the oil in a large pot over medium heat. Cook the onion, carrots and celery for 5 minutes, then stir in the garlic for 30 seconds.
  2. Add the broth, thyme, bay leaf, salt and pepper and bring to a boil.
  3. Add the whole chicken thighs, lower the heat and simmer covered for 15 minutes.
  4. Stir in the rice and simmer 15 to 18 minutes more, until the rice is tender and the chicken reaches 165°F.
  5. Lift out the chicken, shred it and return it to the pot. Remove the bay leaf, stir in the lemon juice and parsley and season to taste.

Notes

Costs are estimates based on average US grocery prices for the amount used.