French Onion Chicken and Rice Bake Recipes, Baked chicken recipes, Rice bake recipes from www.pinterest.com
Description
This chicken and rice onion soup is a warm and comforting meal that is perfect for chilly days. It is made with tender chicken, fragrant onions, and fluffy rice in a savory broth that is both filling and satisfying. The soup is easy to make and can be served as a main course or as a side dish.
Prep Time
The prep time for this recipe is about 20 minutes.
Cook Time
The cook time for this recipe is about 1 hour.
Ingredients
For this recipe, you will need the following ingredients: - 1 lb. boneless, skinless chicken breasts - 1 large onion, diced - 3 cloves garlic, minced - 1 cup uncooked white rice - 6 cups chicken broth - 2 tbsp olive oil - 1 tsp dried thyme - Salt and pepper to taste
Equipment
For this recipe, you will need the following equipment: - Large pot - Wooden spoon - Cutting board - Sharp knife - Measuring cups and spoons
Method
1. Heat the olive oil in a large pot over medium heat. 2. Add the onions and garlic and cook until the onions are translucent. 3. Add the chicken breasts to the pot and cook until browned on both sides. 4. Add the chicken broth, rice, thyme, salt, and pepper to the pot and stir to combine. 5. Bring the soup to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the rice is tender and the chicken is cooked through. 6. Remove the chicken from the pot and shred it with a fork. 7. Return the shredded chicken to the pot and stir to combine. 8. Serve the soup hot, garnished with fresh herbs or grated cheese, if desired.
Notes
- You can use any type of rice for this recipe, but white rice works best. - You can add vegetables such as carrots or celery to the soup for extra flavor and nutrition. - You can use chicken thighs instead of chicken breasts if you prefer.
Nutrition Info
This recipe makes about 6 servings. Each serving contains: - Calories: 334 - Fat: 9g - Carbohydrates: 33g - Fiber: 1g - Protein: 28g
Recipe Tips
- To save time, you can use pre-cooked or rotisserie chicken instead of cooking your own. - You can make a big batch of this soup and freeze it for later. Simply let it cool completely, then transfer it to airtight containers and freeze for up to 3 months. - This soup is great for meal prep. Divide it into individual portions and store them in the fridge for up to 4 days. Reheat in the microwave or on the stove when ready to eat.
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