A Chicken and Rice Soup that will nourish your soul… A recipe with high returns for minimal effort!
This Chicken Rice Soup is made by cooking chicken pieces in the broth which yields a beautiful savoury, golden, flavour infused broth without having to man handle a whole chicken. Skip the rotisserie chicken – this is better!
Ingredients
1 tbsp olive oil
1 tbsp butter (or more oil)
2 garlic cloves , minced
1 onion , chopped
3 carrots , halved then cut into 1cm / 2/5″ slices (quarter if really thick)
3 celery ribs , cut into 1 cm / 2/5″ slices
3 tsp Vegeta stock powder , or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
1/2 tsp dried parsley
1/2 tsp dried thyme, optional
1/4 tsp black pepper , finely ground
4 cups (1 litre) chicken broth , low sodium
4 cups (1 litre) water
600 g (1.2 lb) bone in , skinless chicken thighs, 4 x 150g/5oz (Note 1)
1 cup (180g) long grain white rice , uncooked (Note 3)
Salt, adjust to taste
1 tbsp finely chopped parsley (optional)
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