Hard Times Chicken Bone Broth Soup with Rice

• 1 whole chicken, cut into pieces
• 8 cups water
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup long-grain rice
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add chicken pieces, seasoning with salt and pepper, and brown on all sides.
2. 2 Remove chicken and set aside. In the same pot, sauté onions, carrots, and celery until softened.
3. 3 Add garlic and cook for another minute.
4. 4 Return chicken to the pot. Add water, thyme, rosemary, and bay leaf.
5. 5 Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
6. 6 Add rice to the pot, stir well, and cook for another 20 minutes or until rice is tender.
7. 7 Remove bay leaf, adjust seasoning, and garnish with fresh parsley before serving.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Measuring cups and spoons

Variations

• Add spinach or kale for extra greens.
• For a spicy kick, include a diced chili or a pinch of red pepper flakes.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use vegetable broth instead of water for a vegetarian version.

Pairings

• Warm crusty bread
• Steamed broccoli

Nutrition

Tips

• For deeper flavor, roast chicken pieces in the oven before browning them.
• Use any leftover broth for future soups or cooking grains.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with crusty bread and a side of butter for dipping.
• Pair with a fresh green salad for a complete meal.

FAQ