Chicken Broth Bowl
This easy Chicken Broth Bowl recipe is a one-pot soup made with chicken, rice, and veggies for a nourishing soup everyone will love!
Servings: 4 servings (1.5 cups each)
Calories: 299kcal
Equipment
- Skillet
Ingredients
- 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
Instructions
- 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 skillet 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 skillet to come to temperature.
- Serve with freshly grated Parmesan and a squeeze of fresh lemon!
See how we calculate recipe costs here.
Notes
*I used boneless chicken thighs from Walmart for $2.18 per lb.
**We use Better Than Bouillon to make our broths here at Budget Bytes! It's budget-friendly and one pot lasts for ages in the fridge once opened. It's also plenty salty, so I didn't need to add any more salt at the end. You may need to season to taste if you use a different type of broth. You can also use homemade chicken broth if you have the time.
Nutrition
Serving: 1servings (1.5 cups) | Calories: 299kcal | Carbohydrates: 24g | Protein: 27g | Fat: 10g | Sodium: 1428mg | Fiber: 1g