Chicken Vegetable Soup with Red Rice

A hearty chicken and vegetable soup served alongside seasoned red rice

50 minutes
6 servings
Chicken Vegetable Soup with Red Rice — photo 1
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Ingredients

  • 1.5 lbs chicken thighs
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1.5 cups long-grain rice
  • 1 can (8 oz) tomato sauce
  • 1 teaspoon smoked paprika
  • Fresh parsley
  • Salt and pepper to taste

Instructions

  1. 1

    Simmer chicken thighs in broth until cooked, about 20 minutes; remove, shred, and return to pot.

  2. 2

    Add carrots, celery, onion, and garlic to the broth and simmer until tender.

  3. 3

    For the red rice: sauté rice briefly, add tomato sauce, paprika, and 3 cups water.

  4. 4

    Cover and cook rice on low 18-20 minutes until fluffy.

  5. 5

    Season the soup to taste and finish with fresh parsley.

  6. 6

    Serve a bowl of soup with a scoop of red rice on the side.

Liz's Tip:

A parmesan rind dropped in the simmering broth adds serious depth.

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