Quick and Easy One Pot Chicken Soup
Last updated Aug 25, 2022
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Quick and Easy One Pot Chicken Soup
Serves: 4-6
Total: 50 min
Prep: 10 min
Cook: 40 min
4.5
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Recipe Preparation
- 1.5 lbs. Boneless Skinless Chicken Thighs
- 8 Cups Water
- 1 Tbsp. Butter
- Salt
- 1 Cup Chopped Carrots
- 2 cups Chopped Celery
- 2 cups Lacinato Kale, thinly sliced
- 1/2 cup Jasmine Rice
- For Garnish: Avocado, Cilantro, Lemon
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Recipe Instructions
1
In a dutch oven or large pot, heat the butter over medium heat. Once hot, add half of the chicken thighs and sprinkle them with salt.
2
Allow them to sear for 1-2 minutes on each side, then set the chicken aside. Repeat with the remaining chicken until all of the chicken has been seared.
3
Return the chicken back to the pot and add in the water. Bring the water to a boil and then to a simmer.
4
Place the probe of your ThermoPro TP17 Leave-In Meat Thermometer into the thickest chicken thigh. The internal temperature should read at least 165 degrees (although some prefer around 175 or higher for chicken thighs).
5
Once the internal temperature of the chicken reaches the desired temperature, remove it and set it aside to shred.
6
In the simmering broth, add the carrots, celery and rice. Cover the pot and allow the pot to simmer for 10 minutes.
7
While the rice is cooking, shred the chicken. After 10 minutes, add the shredded chicken to the pot.
8
Cover for another 5 minutes or until the rice is fully cooked through. Add in the kale and stir, then cover for 2-3 minutes until the kale has wilted.
9
Season the soup with salt to taste and ladle into bowls. Garnish with sliced avocado, cilantro and anything else you’d like.
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