Servings: 6 servings 1x
Ingredients
- 2 tbsp ghee or unsalted butter
- 1.5 lb boneless skinless chicken thighs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 large yellow onion diced
- 1.5 cups diced carrots
- 1.5 cups diced celery
- 3/4 cup dry brown rice
- 1 (14oz) can of coconut milk
- 4 cups chicken broth
Instructions
Stovetop Instructions
- Dice onion, carrot and celery
- Mix salt, pepper, dried parsley and garlic powder in a small mixing bowl
- Season chicken thighs on all sides with seasoning mixture
- Heat ghee or butter in a large pot over medium-high heat
- Add chicken thighs to the pot and sear for 2 minutes each side
- Remove the chicken from the pot, add the onion, celery and carrots to the pot and reduce the heat to medium
- Saute the veggies for 5 minutes tossing frequently
- Add the seared chicken thighs back into the pot along with the chicken broth, coconut milk, brown rice
- Increase the heat to high and bring the soup to a boil
- Once boiling, reduce the heat to a simmer and simmer for 50 minutes
- After 50 minutes turn the heat off and remove the chicken thighs from the pot
- Shred the chicken thighs and return them to the pot
- Serve the soup with fresh cracked black pepper and fresh parsley
Instant Pot Instructions ** This will only fit into an 8qt instant pot. If you have a 6qt Instant pot please reduce the size of the recipe by cutting back to 1/2 cup of rice and 3 cups chicken broth.
- Dice onion, carrot and celery
- Mix salt, pepper, dried parsley and garlic powder in a small mixing bowl
- Season chicken thighs on all sides with seasoning mixture
- Turn the Instant Pot on to saute and melt ghee or butter
- Add chicken thighs to the pot and sear for 2 minutes each side
- Remove the chicken from the Instant Pot and add the onion, celery and carrots to the Instant Pot
- Saute the veggies for 5 minutes tossing frequently
- Add the seared chicken thighs back into the Instant Pot along with the chicken broth, coconut milk, brown rice
- Set the Instant Pot to Manual/high pressure for 15 minutes
- Allow the Instant Pot to come to pressure and then cook for 15 minutes
- When the Instant Pot beeps, immediately release pressure and remove the lid
- Remove the chicken thighs from the Instant Pot
- Shred the chicken thighs and return them to the Instant Pot
- Serve the soup with fresh cracked black pepper and fresh parsley
Notes
** I do not recommend Goya brand coconut milk for this recipe. It leaves too much coconut flavor
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.