Description: a warm soup with chicken and rice that derives its flavor from a rich chicken stock. This is best when made with homemade stock.
Yields about 6-8 cups
- one yellow onion, diced
- 1/2 teaspoon garlic powder
- two carrots, diced
- three celery stalks, diced
- 6-8 cups chicken stock (homemade or store bought)
- two sprigs fresh thyme
- one teaspoon dried parsley (can substitute for Italian seasoning)
- one cup uncooked rice of your choice
- two cups chopped or shredded cooked chicken breast
- salt and pepper to taste
- juice of one lemon
- 1/2 cup to 2/3 cup milk (I used almond milk)
- Heat some oil in a large sauce pot over medium heat (I used canola oil). Once the oil is shimmering, add the diced onion and cooked until translucent (4-5 minutes). Season with garlic powder and salt and pepper.
- Add the carrots and celery and stir to combine, loosening any onions that are sticking to the bottom of the pan. Cook for 1-2 minutes more.
- Pour in the chicken stock, starting with about 6 cups. Add thyme sprigs and dried parsley.
- Add the rice and bring to a boil. Once boiling, lower heat and return to a simmer.
- Allow the soup to simmer for 15-20 minutes or until the rice is cooked.
- Once the rice is cooked, add the cooked chicken. If the rice cooked out too much of the liquid, add more broth. Simmer for another five minutes until the chicken reheats.
- Remove the thyme sprigs and squeeze the lemon juice into the soup. Then, stir in your milk, starting with 1/2 cup until it reaches your desired thickness and texture. Add salt and pepper to taste if need be before serving.