This soup starts with a golden sauté of carrots, celery, and onion, built up with garlic, thyme, and rosemary until the whole kitchen smells like something worth waiting for. Bone-in chicken thighs simmer right in the pot, keeping the broth deeply savory while the meat turns fall-apart tender, then get shredded back in for maximum flavor in every spoonful. Long-grain rice cooks directly in that broth, soaking up all that aromatic depth until it's plump and tender. A scatter of fresh parsley at the end brightens things up and adds a little color to each bowl. It's a cozy, from-scratch classic that comes together in one pot, and it's a genuinely solid choice if you're watching your sodium and want full control over the seasoning.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots, celery, and onion and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic, thyme, and rosemary and cook, stirring constantly, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
