Herby Chicken and Rice Soup with Crispy Chicken Skin

This is the ultimate chicken soup: comforting, flavorful, and exactly how chicken soup should taste. It’s loaded with veggies, chicken thighs, fresh herbs, and rice, then finished with a lemony herb sauce, crispy chicken skins, and fresh chives.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

While the soup cooks, combine basil, parsley, lemon juice, lemon zest, olive oil, ½ tsp kosher salt, and ¼ tsp black pepper in a container. Blend with an immersion blender until smooth (or use blender/food processor). Taste and adjust as needed.

Step 2

Preheat oven to 325°F. Heat avocado oil in a Dutch oven over medium heat. Season chicken thighs with salt and pepper, place skin-side down, and sear until golden (about 10 minutes). Flip, cook 2 minutes more, then transfer chicken to a plate.

Step 3

Remove the skin from the chicken and place on a wire rack set over a baking sheet. Bake until crispy, about 25 minutes, flipping halfway (longer if not using an air fryer oven).

Step 4

In the Dutch oven with the reserved fat, cook onion, carrot, and celery for 7 minutes until softened. Add garlic and cook 1 minute. Push veggies to one side, melt butter, and stir in flour to make a roux. Cook 2 minutes, then mix into the vegetables.

Step 5

Add chicken broth, water, herb bundle, and bay leaves. Return chicken thighs and their juices. Season with another pinch of salt and pepper, cover, and simmer over medium-low for 25 minutes, stirring occasionally. Stir in rice, cover, and cook 15 minutes until tender. Stir every few minutes.

Step 6

Remove chicken to shred, discarding bones. Remove herb bundle and bay leaves. Return shredded chicken to soup and season to taste with salt and pepper.

Step 7

Serve the soup in bowls topped with herb sauce, crumbled crispy chicken skin, and fresh chives.

↑Support creators by visiting their site 😊