Herby Chicken and Rice Soup with Crispy Chicken Skin

Updated at: Sat, 14 Dec 2024 12:58:37 GMT

Step 1

While the soup cooks, add the fresh basil, fresh parsley, lemon juice, lemon zest, extra virgin olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper to a plastic container. Immersion blend until smooth. Taste and adjust any ingredients as needed. Alternatively, blend with a blender or food processor.

Step 2

Preheat oven to 325 degrees. Meanwhile, heat the avocado oil in a Dutch Oven over medium heat. Season the chicken thighs with kosher salt & black pepper on both sides. Add the chicken, skin-side down to the Dutch Oven in an even layer. Cook for about 10 minutes until the skin is golden, flip, and cook for 2 more minutes. Set the chicken aside to a plate. The chicken will finish cooking later.

Step 3

Remove the skin from the chicken thighs. Place the chicken skin to a wire rack on a baking sheet. Place in the preheated oven and cook for about 25 minutes or until very crispy, flipping halfway through cooking. I used my air fryer oven which tends to cook things more quickly so increase the cooking time as needed if using a conventional oven.

Step 4

Add the diced onion, carrot, and celery to the Dutch Oven with the reserved oil and chicken fat. Cook for 7 minutes, stirring occasionally until the vegetables have softened. Add the garlic, stir, and cook for 1 minute. Season to taste with kosher salt and black pepper.

Step 5

Move the vegetables to one side of the pot. Add the butter and let it melt. Stir in the flour to form a roux. Mix into the vegetables and cook for 2 minutes, stirring often.

Step 6

Pour in the chicken broth and water. Add the bundle of fresh herbs and dried bay leaves. Add back the partially cooked chicken thighs and any juices that have accumulated on the plate. Season with another pinch of kosher salt and black pepper. Cover the soup and simmer over medium-low for 25 minutes. Stir a few times throughout the cooking process.

Step 7

Remove the lid, add the uncooked rice, cover again, and cook for 15 minutes over medium-low until the rice is cooked. Stir every few minutes.

Step 8

Remove the chicken thighs to a plate and shred with 2 forks. Discard the bones. Additionally, remove and discard the dried bay leaves and bundle of fresh herbs. Stir the shredded chicken back into the soup. Season to taste with kosher salt and black pepper.

Step 9

Divide the soup among bowls to serve. Top with a drizzle of the herb sauce, some crumbled crispy chicken skin, and fresh chives.

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