Ingredients: |
Ingredients: 1 Tbsp olive oil, 1 onion, diced
3 carrots, peeled and diced
3 stalks celery, sliced
2 cloves garlic, minced
1 tsp dried thyme, 1 bay leaf
2 chicken breasts, boneless and skinless
1 cup long-grain white rice (basmati/jasmine)
4 cup chicken/vegetable broth, 4 cups water
½ tsp sea salt, ¼ tsp pepper
Fresh parsley, to serve
In large pot on med heat, warm olive oil. Add diced onion, carrots & celery; cook 4-5 min until onions are translucent & vegetables tender. Add minced garlic, dried thyme, salt & pepper; stir to coat vegetables; warm additional min until fragrant.
Add rice; stir to combine with vegetable mixture. Then pour in broth & water; add bay leaf. Add raw chicken breasts to pot, submerging them in broth, reduce heat to simmer, cover, and allow to cook for 30 min, stirring occasionally.
After 30 min, remove chicken breasts from pot; place them on cutting board. Using two forks, shred them into small bite-size pieces. Return shredded chicken to pot; simmer soup, covered, for final 5 min. If you find soup too thick, simply add some extra broth or water until it reaches consistency of your choice.
Once cooked, season chicken & rice soup with additional salt & pepper to taste; serve with a sprinkle of fresh parsley.
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Directions: |
Directions:Notes
To Use Leftover Chicken: Instead of adding raw chicken breasts in step #4, simmer soup for 20 min until rice is tender. Shred chicken as per step #5 and then add 4 cups of shredded cooked chicken as per instructions in step #6.
To Use Leftover Rice: Instead of adding 1 cup of raw rice in step #3, add 3 cups of cooked rice along with the chicken in step #6.
To Use Fresh Thyme: Swap the dried thyme for 1 Tbsp of fresh thyme.
To Maket in Slow Cooker: Add all ingredients to slow cooker; cook on high 3-4 hours or low 5-6 hours. Once cooked, remove chicken breasts from soup; place them on cutting board. Shred nto bite-size pieces; return them to soup for additional 10 min before serving. Taste and adjust seasoning as needed. |
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