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Can you substitute chicken thighs for the breasts?
Hi, Steven! Yes, you can absolutely swap the breasts for thighs. Enjoy!
Great flavor and easy to make.
Delicious! I used brown rice as that’s what I had and it tends to hold up better when sitting for periods of time in liquid. And it did hold up well. I also added some fried chorizo but not because it needs it, rather I had to use it and soup is good like that! My soups tend to be bland but this was a real winner!
Outstanding! Full, rich flavor without cooking all day. The only change I made was using chicken thighs, as that is what I had on hand. The whole garlic, smoothed to a paste near the end, is brilliant. Thank you!
Maybe using jasmine rice was a bad idea, but this turned out more like congee. The flavor was okay, just not what I was expecting!
We’ve been sick around here, first the flu, now colds. I was longing for chicken soup but just couldn’t face making my standby, which is a fine soup when you are making it for someone else–but it takes too danged long and is too much work when you want to make it for sicky you. But this soup is excellent! You just throw everything in the pot, simmer it for 25 minutes, remove the chicken pieces to cool (I used 3 bone-in, skin-on thighs, which was perfect), chop up the chicken to add back into the pot. It was pretty thick, so I added 2 cups of water with a bouillon cube. The addition of the lemon juice was inspired! Thank you, Dr. Hutch. This medicinal delight was just what we needed! And it turns out that rice is more comforting than noodles, at least in my opinion.
I’m very excited to try this recipe! I love your idea about adding in butternut squash, how exactly would you do that? Assuming you just throw it in with the other vegetables but I also don’t trust any assumptions I make when it comes to cooking. ;) I’m definitely a novice! Thank you for the help. :)
Hi Paige! Yes, try adding some cubes of squash at the beginning of cooking and let the soup simmer until the squash is cooked through. Enjoy!
made the soup and it had great flavor but after leaving it in the fridge over night it
turned into a chic-rice casserole— the rice absorbed all of the broth. We ate it anyway but was wondering why that happened. Maybe need more broth or less rice?
Hi, Marie! Rice absorbs a lot of liquid, so that’s probably what happened here. I think stirring some extra broth into the soup when you reheat it is a good solution!
If you make this in a slow cooker for four hours do you put it on low or high?
Hi, Peggy! My gut instinct is to try it on low. I’d also wait to add the rice until about 30 minutes before the end of cooking, or cook the rice separately and stir it in at the end. Let us know how it turns out!
Sounds perfect for this time of year. I like to sauté vegies w bacon fat first to add more flavor. Yours is a healthier version.
I’m wondering why, if you’re going for rich taste, the skin is removed from the chicken. Does it not add richness to the broth?
Yes, you certainly can leave the skin on the chicken. It’s almost always left on when you are making chicken broth/stock from scratch. In this instance since we are already using fully flavored chicken stock, I prefer to remove it because leaving it on tends to add more fat that you might want to skim off later.
I’ve made this recipe before – but with wild rice and I throw in some herbs – bay leaf, rosemary, thyme, and sage to give it more flavor. You can also do it in a slow cooker for 4 hours and no need to take out the chicken to shred as it will fall apart on its own. Either way, it couldn’t be easier and it’s delicious and healthy!
This is a must try, I’m not a big fun of soups but this looks delicious. I must give it a go this weekend.
I am using chicken pieces more often now for soups and casseroles as they are so convenient. This is a lovely recipe which I will certainly use.
Looks delicious and tasty!
Love your recipes!! Easy