Friday, February 12, 2021

Chicken and Rice Soup (Stovetop)

I made this last night and my child who willingly tries things but rarely, if ever, adopts a new food declared it a good soup and ate two bowls! So I'm sharing it here so I can find it again.

Chicken and Rice Soup
(Adapted from here)

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, chopped
  • 2 celery ribs, sliced
  • 1/2 bag frozen green peas
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 8 cups chicken broth
  • 1 cup of water
  • 1/2 cup long grain white rice, uncooked
  • 2 cups shredded cooked chicken
  • Salt and pepper to taste
  • Place a large 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 and bring the liquid to a boil. Add in the peas, rice and chicken; season with salt and pepper.
  • Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.
 

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