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Chicken Broth Bowl with Rice, Spinach, and Herbs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 8 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

This comforting Chicken Broth Bowl features tender pan-seared chicken thighs served in a flavorful chicken broth simmered with white rice, mirepoix vegetables, spinach, fresh herbs, and finished with Parmesan cheese and a bright squeeze of lemon. A perfect hearty yet light meal that combines sautéing and simmering for rich, homey flavors.

Ingredients

Chicken and Seasoning

  • 1 Tbsp olive oil (divided)
  • 4 chicken thighs (skinless & boneless)
  • ¼ tsp salt
  • ⅛ tsp black pepper (freshly cracked)

Vegetables and Aromatics

  • 1 carrot (diced, ½ cup)
  • 1 rib celery (diced, ½ cup)
  • ½ small yellow onion (diced, ½ cup)
  • 1 garlic clove (minced)

Broth and Grains

  • 5 cups chicken broth
  • ½ cup long grain white rice (uncooked)

Greens and Herbs

  • 2 Tbsp frozen spinach
  • 1 Tbsp fresh basil (minced)
  • 1 Tbsp fresh parsley (minced)

Finishing Touches

  • 3 Tbsp Parmesan cheese (grated, 2 oz.)
  • ¼ lemon (for squeezing)

Instructions

  1. Gather Ingredients: Collect all the necessary ingredients to ensure a smooth cooking process.
  2. Prep Vegetables and Herbs: Small dice the carrot, celery, and onion into roughly ½ cup portions each. Mince the garlic, fresh basil, and parsley finely.
  3. Season Chicken: Drizzle half (½ Tbsp) of the olive oil over the chicken thighs and season them evenly with salt and freshly cracked black pepper. Set aside to let the flavors penetrate.
  4. Sauté Mirepoix: Heat the remaining ½ Tbsp olive oil in a skillet over medium heat. Add the diced carrots, celery, and onions and sauté until soft and aromatic, about 5 minutes.
  5. Brown Chicken: Push the softened vegetables to the side of the skillet, increase heat to medium-high, and place the seasoned chicken thighs in the cleared space. Cook the chicken for 5 minutes on one side.
  6. Flip and Finish Cooking Chicken: Turn the chicken thighs to cook the other side for an additional 5 to 6 minutes. Ensure the internal temperature reaches 160℉ before removing from the skillet. Cover the chicken to allow residual heat to bring it to 165℉ while resting.
  7. Deglaze Pan with Broth: Reduce heat to medium, add minced garlic to the skillet and toss with the vegetables for 1 minute. Pour in the chicken broth and use a whisk or spatula to scrape any browned bits from the pan bottom. Bring the broth to a gentle simmer.
  8. Slice Chicken: While the broth simmers, slice the rested chicken thighs into bite-sized pieces or strips for easy serving.
  9. Simmer Rice and Spinach: Add the uncooked rice and frozen spinach to the simmering broth. Stir to combine and bring back to a boil. Lower heat, cover, and simmer for 15 minutes until rice is tender. Check the rice and simmer 1-2 minutes longer if necessary.
  10. Combine Herbs and Chicken: Stir the minced basil and parsley into the skillet with the mirepoix and broth mixture. Add the sliced chicken back to the pan to warm through.
  11. Serve: Ladle the hot broth, rice, chicken, and vegetables into bowls. Garnish each serving with freshly grated Parmesan cheese and a squeeze of fresh lemon juice for brightness.

Notes

  • Ensure chicken is cooked to a safe internal temperature of 165℉ by allowing it to rest after removing from heat.
  • You can substitute fresh spinach for frozen if preferred, adding it directly to the broth during simmering.
  • Adjust seasoning and salt in the broth according to your taste, especially if your chicken broth is already salted.
  • This recipe works well with white or brown rice; cooking times will vary accordingly.
  • For a creamier texture, you can stir in a spoonful of cream or coconut milk before serving.

Find it online: https://dishrise.com/chicken-broth-bowl-with-rice-spinach-and-herbs-recipe/