chefsarah.ca

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs
• 1 cup white rice
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Chicken: In a large pot, bring 8 cups of chicken broth to a gentle simmer. Add the chicken breasts or thighs and cook until they are no longer pink in the centre, about 15-20 minutes. Remove the cooked chicken from the pot and set it aside to cool. Once cooled, shred or dice the chicken into bite-sized pieces. Set aside the stock for a few moments and return the pot to the stove.
2. Sauté Aromatics: In the same pot, add a drizzle of olive oil and sauté the chopped onion, diced carrots, and diced celery until they begin to soften, about 5 minutes. Add the minced garlic and sauté for an additional minute.
3. Add Rice and Broth: Stir in the white rice and dried thyme. Stir for a few moments to coat the rice in the flavourful aromatics. Pour in the remaining chicken broth and add the bay leaf. Season with salt and pepper to taste.
4. Simmer: Bring the soup to a simmer and let it cook for about 15-20 minutes, or until the rice is cooked and tender.
5. Add Chicken: Once the rice is cooked, add the shredded or diced chicken back into the pot and let it warm through for a few minutes.
6. Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaf before serving.
7. Serve and Garnish: Ladle the Satisfying Chicken and Rice Soup into bowls and garnish with chopped fresh parsley for a burst of color and freshness.