Simple Chicken and Rice Soup Recipe

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This week, an Asian recipe (simple and effective) for rice soup. This soup is mostly eaten for breakfast in Southeast Asia but of course, you can eat it at any time of the day or night.

 

Ingredients

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, we use low sodium

1 cup of water

1 cup long-grain white rice, uncooked

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 chicken; season with salt and pepper.

Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.

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