A Chicken and Rice Soup that will nourish your soul… A recipe with high returns for minimal effort!
This Chicken Rice Soup is made by cooking chicken pieces in the broth which yields a beautiful savory, golden, flavor-infused broth without having to manhandle a whole chicken. Skip the rotisserie chicken – this is better!
Ingredients
1 tbsp olive oil
1 tbsp butter (or more oil)
2 garlic cloves, minced
1 onion, chopped
3 carrots, halved then cut into 1cm / 2/5″ slices (quarter if really thick)
3 celery ribs, cut into 1 cm / 2/5″ slices
3 tsp Vegeta stock powder, 2 x vegetable or chicken bouillon cubes, or 2 tsp powder (Note 2)
1/2 tsp dried parsley
1/2 tsp dried thyme, optional
1/4 tsp black pepper, finely ground
4 cups (1 liter) chicken broth, low sodium
4 cups (1 liter) water
600 g (1.2 lb) bone-in, skinless chicken thighs, 4 x 150g/5oz (Note 1)
1 cup (180g) long-grain white rice, uncooked (Note 3)
Salt, adjust to taste
1 tbsp finely chopped parsley (optional)
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