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Chicken and Rice Soup
Serves 6 |
Easy, nutritious and tasty!
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Ingredients:
| 4 chicken breasts |
| 1 teaspoon kosher salt |
| black pepper, to taste |
| 2 tablspoons unsalted butter |
| 2 stalks celery, trimmed and diced |
| 2 leeks, light green and white part only, diced |
| 2 carrots, diced |
| 10 flat-leaf parsley sprigs |
| 3 tablespoons flat-leaf parsley leaves, finely chopped |
| 3 sprigs fresh thyme |
| 1 bay leaf |
| 6 cup chicken broth, low-sodium |
| 1/3 cup converted long grain rice, cooked |
Directions:
- Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan.
- Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes.
- Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes.
- Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1" chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through.
- Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
| Course: | Lunch |
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