Chicken and Rice Soup

 

How to make Chicken and Rice Soup

Ingredients:

– 1 tbsp olive oil

– 1 tbsp butter (or more oil)

– 2 garlic cloves , minced

– 1 onion , chopped

– 3 carrots , halved then cut into 1cm / 2/5″ slices (quarter if really thick)

– 3 celery ribs , cut into 1 cm / 2/5″ slices

– 3 tsp Vegeta stock powder , or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)

– 1/2 tsp dried parsley

– 1/2 tsp dried thyme, optional

– 1/4 tsp black pepper , finely ground

– 4 cups (1 litre) chicken broth , low sodium

– 4 cups (1 litre) water

– 600 g (1.2 lb) bone in , skinless chicken thighs, 4 x 150g/5oz (Note 1)

– 1 cup (180g) long grain white rice , uncooked (Note 3)

– Salt, adjust to taste

– 1 tbsp finely chopped parsley (optional)

Instructions:

– Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.

– Add carrots and celery, stir for 1 minute.

– Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.

– Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).

– Remove lid, add rice. Stir, cover, simmer 15 minutes.

– Remove soup from stove.

– Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.

– Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.