https://tryon.iga.com/Recipes/Detail/8522/Chicken_and_Rice_Soup
Yield: 6 servings
| 1 | tablespoon | olive oil | |
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| 1/2 | onion, chopped (about 1 cup) | ||
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| 2 | sticks | celery, chopped (about 1 cup) | |
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| 3 | cloves | garlic, minced | |
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| 1 1/2 | pounds | boneless, skinless chicken breast, cut into bite size pieces | |
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| 3 | carrots, peeled and sliced (1 heaping cup) | ||
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| 8 | cups | chicken broth | |
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| 1 | cup | jasmine rice, uncooked | |
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| 1/2 | teaspoon | Italian seasoning | |
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| 1/2 | teaspoon | dried thyme | |
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| 1/2 | teaspoon | freshly ground black pepper | |
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| sprinkle with fresh chopped Italian parsley before serving | |||
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Heat the oil in an 8 quart soup pot over medium high heat. Add the onion and celery and saute for 5 minutes.
Add the garlic and saute for 30 seconds.
Add the chicken, carrots, broth, rice, Italian seasoning, thyme and pepper; stir to combine. Turn the heat to high and bring the soup to a boil.
Let boil for one minute, reduce the heat to low and stir again to ensure nothing is sticking to the bottom of the pot.
Simmer for 15 minutes until the chicken is cooked through and the carrots are tender.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/8522/Chicken_and_Rice_Soup
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