Name: Pantry Garlicky Chicken and Rice Soup for One
Total time: 40 min
Ingredients: 1 shallot , minced; 5 garlic cloves , minced; 2 teaspoons oil; ½ teaspoon herbes de Provence or dried thyme; ½ teaspoon anchovy paste; 3 cups chicken or vegetable broth; 6 ounces boneless, skinless chicken thighs , trimmed and cut into ½-inch pieces; ¼ cup long-grain white rice , rinsed; 1 carrot , peeled, halved lengthwise, and sliced ¼ inch thick; ⅛ teaspoon table salt; ¼ cup frozen peas; Lemon wedges

Why This Recipe Works

While Grandma's big-batch recipe of this soup may have you sautéing and simmering for hours, we wanted a simplified and small-batch version that would still be loaded with flavor and complexity. (Plus, if you're really not feeling well, the last thing you want to do is embark on a project.) One shallot replaced the traditional onion, and a garlic press made quick work of mincing the whopping five cloves of garlic. Some herbes de Provence gave floral brightness (dried thyme is fine, too), and a touch of anchovy paste brought meaty depth without the need to make homemade stock. We added broth, boneless chicken thighs, a single carrot, and rice and simmered it all until everything was perfectly cooked.

Before You Begin

Convenient frozen peas and a squeeze of lemon juice brought garden freshness. Just what the doctor ordered.

Instructions

Heat shallot, garlic, and oil in medium saucepan over medium-low heat, stirring occasionally, until shallot and garlic are softened and beginning to brown, 3 to 5 minutes. Stir in herbes de Provence and anchovy paste and cook until fragrant, about 30 seconds.

Stir in broth, chicken, rice, carrot, and salt, scraping up any browned bits. Bring to simmer and cook until rice is tender, about 12 minutes.

Off heat, stir in peas and let sit until warmed through, about 2 minutes. Season with salt and pepper to taste. Serve with lemon wedges. (Soup can be refrigerated for up to 3 days.)