Chicken & Rice Soup

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 .


Step 1:

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.

2nd step:

Then I add carrots and celery tranches, stir continuously for 1 min.

Step 3:

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.

Step 4:

Next, it was time to add the chicken thighs, after removing the skin.

Step 5:

And I covered the pan with a lid and cooked over low heat for about 30 minutes.

Step 6:

Then I adjusted the heat enough so it bubbled well, but not too vigorously or too steadily.

Step 7:

I removed the lid and added the rice, stirring well, covered and cooked again for another 15 minutes.

Step 8:

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.

Step 9:

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!!!

Enjoy !

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