Chicken Broth Bowl
Letting the chicken rest for a few minutes before slicing and adding it back to the pot helps it stay juicy, and any resting juices can go right back into the broth for even more flavor.
- 1 Tbsp olive oil (divided, $0.19)
- 4 chicken thighs (skinless & boneless, $3.48*)
- ¼ tsp salt ($0.01)
- ⅛ tsp black pepper (freshly cracked, $0.01)
- 1 carrot (diced, (½ cup) $0.24)
- 1 rib celery (diced, (½ cup) $0.15)
- ½ small yellow onion (diced, (½ cup) $0.35)
- 1 garlic clove (minced, $0.06)
- 5 cups chicken broth ($0.45**)
- ½ cup long grain white rice (uncooked, $0.19)
- 2 Tbsp frozen spinach ($0.22)
- 1 Tbsp fresh basil (minced, $0.58)
- 1 Tbsp fresh parsley (minced, $0.08)
- 3 Tbsp Parmesan cheese (grated, (2 oz.) $1.35)
- ¼ lemon ($0.17)
- Gather all your ingredients.
- Small dice carrots, celery, and onions. Mince garlic and fresh basil and parsley.
- Drizzle ½ Tbsp oil over chicken thighs and sprinkle with salt and pepper. Set aside.
- Add carrots, celery, and onions to a sauté pan over medium heat with ½ Tbsp olive oil. Sauté until mirepoix is softened, about 5 minutes.
- Bring pan to medium-high heat and nudge veggies to the side. Add the oiled and seasoned chicken thighs in the center of the skillet and cook for 5 minutes per side.
- Flip the chicken after 5 minutes and cook an additional 5-6 minutes. Temp must reach 160℉ before pulling the chicken out. Remove chicken and cover it. The covered chicken will come to 165℉ as it rests. (You will also add the chicken thighs back to the sauté pan before serving.)
- Reduce heat to medium and add minced garlic to the sauté pan and toss it with mirepoix for only a minute. Deglaze pan with the chicken broth, whisking up the bits of chicken and veggies from the bottom of the pan. Bring the broth to a low simmer.
- Meanwhile slice chicken thighs into bite size pieces or strips.
- Add rice to the broth along with 2 Tbsp frozen spinach. Stir and bring this mixture to a boil. Then, bring it back down to a simmer and cover it for 15 minutes.
- Test rice for doneness. If it needs a little more time, you can simmer another minute or two.
- Then, add minced basil, parsley, and chicken back to the sauté pan to come to temperature.
- Serve with freshly grated Parmesan and a squeeze of fresh lemon!
After browning the chicken, add the broth and scrape up the browned bits on the bottom of the pan to add a ton of savory savor to the soup. For example, brown rice will need more broth (start with about 1 to 1½ cups extra) and a longer simmer time, usually around 30-40 minutes.
Cook chicken breast in the pan for about 10-16 minutes total depending on thickness. No matter which cut you use, cook the chicken to 160°F, then let it rest so it rises to 165°F.
Add the oiled and seasoned chicken thighs in the center of the skillet and cook for 5 minutes per side. The covered chicken will come to 165℉ as it rests. (You will also add the chicken thighs back to the sauté pan before serving.) Reduce heat to medium and add minced garlic to the sauté pan and toss it with mirepoix for only a minute.
Deglaze pan with the chicken broth, whisking up the bits of chicken and veggies from the bottom of the pan. Then, add minced basil, parsley, and chicken back to the sauté pan to come to temperature. Brown the chicken: Push the vegetables to the edges of the sauté pan and place the seasoned chicken thighs in the center.
Uptick the heat to medium-high and cook for about 5 minutes on the first side. Finish preparation the chicken: Flip and cook for another 5-6 minutes, or until the chicken reaches 160°F internally.
Transfer the chicken to a plate and cover (it will continue to rise to the safe internal temperature of 165°F as it rests). Deglaze the pan: Reduce the heat to medium and add the minced garlic to the sauté pan.
Pour in 5 cups of chicken broth, scraping up any browned bits from the bottom of the pan, and bring to a gentle simmer. Cook the rice: Stir ½ cup long grain white rice and 2 Tbsp frozen spinach into the simmering broth. Bring to a boil, then reduce to a low simmer, cover, and cook for about 15 minutes.
Test the rice for tenderness; if it’s still a little company, cover and simmer for 1-2 more minutes. If you’re using raw meat (or pressed tofu), brown it in the pan after the veggies so you build flavor in the broth, then add it back later.
Add enough broth to fully cook your grain, then add about 4 more cups of broth on top of that to keep the bowl nice and brothy. To reheat, warm it gently on the stovetop or in the microwave, and add a splash of broth to loosen it back up.
You can in addition freeze this soup for up to 3 months, but keep in mind the rice will be softer after thawing and reheating.
