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Ingredients
2 tablespoons butter
1 large sweet onion, peeled and chopped
1 cup chopped carrots
1 cup chopped celery
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, 1 tsp dried thyme
1 bay leaf
1 pound boneless chicken thighs, or breasts
10 cups chicken broth, or water + 10 tsp chicken bouillon
1 cup dried long-grain rice
2/3 cup grated parmesan cheese
3 tablespoons cornstarch
3 tablespoons chopped parsley
salt and pepper
Instructions
Place a large 6-8 quart pot over medium heat. Add the butter. Once melted add in the onions, carrots, celery, and garlic. Sauté for 3-5 minutes, stirring to soften.
Add in the thyme, bay leaf, chicken thighs, and chicken broth. Bring to a boil. Once boiling, stir in the dried rice.
Cover and simmer for 12 minutes. Then use tongs to remove the chicken thighs. Use two forks to shred the chicken into bite-size pieces. Continue to simmer the soup uncovered, while you shred the chicken.
Mix the grated parmesan cheese with the cornstarch. Stir the chicken back into the soup. Continue stirring as you add the parmesan mixture into the soup. Simmer another 2-4 minutes to thicken the soup base.
Taste. Then salt and pepper as needed. Remove the bay leaf and stir in the fresh parsley. Serve warm.
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