Chicken & Rice Soup
°1 litre. From chicken broth, I use low sodium version.
°1 litre. Warm water.
°600 gram Bone-in chicken thighs.
°200 gram For un-cooked white rice, using long-grain rice.
°3 large carrots, I cut them in half then I cut them into 1 cm rounds.
°2 mince garlic cloves.
°One chop yellow onion.
°Celery ribs, I use 3, cut to 1cm slices.
°3 tsp powder vegetable broth.
°1 tsp olive oil.
°1 tbsp. butter.
°1/2 tsp dried parsley.
°1/2 tsp dried thyme.
°1/4 tsp. ground black pepper.
°1 tbsp. Finely chop parsley.
°Season with salt .
In saucepan on high heat, I combine the oil with butter, heat them for a min and adding onion with mince garlic, and cook them about 5 min until onion is translucent.
Then I add carrots and celery tranches, stir continuously for 1 min.
Then I added the stock powder, along with dried parsley and thyme, ground black pepper, the liter of chicken stock & lukewarm water to pot, & mixed well to that all ingredients are incorporate.
Next, it was time to add the chicken thighs, after removing the skin.
And I covered the pan with a lid and cooked over low heat for about 30 minutes.
Then I adjusted the heat enough so it bubbled well, but not too vigorously or too steadily.
I removed the lid and added the rice, stirring well, covered and cooked again for another 15 minutes.
At this point, I removed the soup from the heat, transferred the chicken to a large dish, & shredded it using 2 forks removing bones, and putting it back in soup.
I add half the parsley and serve immediately, garnished with additional parsley. At this stage, it is obligatory to taste for season, & adjust if necessary.
I hope you enjoy this simple soup like everyone in my family did!!!