Easy Chicken and Rice Soup
Ingredients:
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth (we use low sodium)
1 cup of water
1 cup long grain white rice
1 1/2 cups shredded cooked chicken breasts
Kosher salt and freshly ground black pepper
Directions:
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.
*Note-for the shredded chicken I used 2 large chicken breasts. I boiled a pot of water on the stove and added in the chicken-which I cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. *
1:35pm
Ok, what I did was....threw the 2 raw chicken breasts in a pot with broth and cooked (boiled) them until I cut them in half and they weren't pink at all. While they were cooking, I chopped my onion, carrots, and celery. I took the chicken out and let it cool while I sauteed the veggies in oil in the pan. Then I cut/pulled apart the chicken into small pieces. Then added the broth to the veggies, brought it to a boil, then added the rice and turned down the heat to let it simmer for about 30 mins. About 10 mins before we ate, I threw the chicken in.
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Chicken Rice Soup
