Eosinophilic Esophagitis Friendly Classic Chicken and Rice Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.5(6)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced into ¼-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 2 bay leaves
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
- ¾ cup long-grain white rice, uncooked
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
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.
- 2
Add the garlic, thyme, and rosemary and cook, stirring constantly, until fragrant, about 1 minute.
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