Description
The perfect soup for a cold day, or if you feel under the weather! It also makes a
great weeknight meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery ribs, cut into 1/2 inch thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock or broth
- 1 cup of water
- 1/2 cup brown rice
- 2 cups shredded cooked chicken (can use rotisserie chicken)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 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 rice and chickenÍž season with salt and pepper.
- Cook on medium/low until the rice is tender, about 30 minutes. Serve warm.
Notes
- For the shredded chicken you can use rotisserie chicken or leftover chicken and shred it.
- To cook the chicken for the soup, bring a pot of water on the stove and add two chicken breast, that have been cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. Leftover turkey also works well in this soup.
- You can also use wild rice or brown rice, it will just take a little longer to cook
- Prep Time: 10
Nutrition
- Serving Size: 4