Monday, November 18, 2013

Easy Chicken and Rice Soup

When Bill was sick last week, he was eating a lot of soup.  While he didn't mind eating the canned soup, I wanted to make something a little healthier and more hearty.  I found this recipe with a quick search and it looked pretty simple to make.  It was quite simple and was outstanding!  It was very flavorful, while still not being too exotic of flavors for someone who is sick.  It was very hearty and I think will now be my new go to for when we are sick (or sometimes even when we aren't)!

Easy Chicken and Rice Soup
From: Two Peas and Their Pod
Prep Time: 15 minutes
Cook Time: 30 min

1 Tbsp extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2 inch thick slices
2 celery rips, halved lengthwise, and 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 cup long grain white rice
1 1/2 cups shredded cooked chicken breasts
kosher salt and freshly ground blank pepper

1. Place a soup pot over medium heat and add the olive oil.  Add onions, garlic, carrots, celery, thyme and bay leaf.  Cook and stir for about 6 minutes, until vegetables are softened and not browned.

2. Pour in the chicken broth and water - bring the liquid to a boil.

3. Add in the rice and chicken, season with salt and pepper.

4. Cook on medium-low heat until the rice is tender- about 30 minutes.  Serve Hot.

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