It’s deep in the fall and the weather is unusually warm. But that doesn’t mean you can’t make a great soup. And what better one then a classic? This time I will keep it simple but very flavorful. I had some leftover chicken broth from a previous meal and froze it. I decided instead of taking that and making stock out of it I would use it as is to be my base for this soup. It’s basically chicken water but it lended itself beautifully to this recipe. But if you don’t have any lying around regular chicken sock will work. I hope you enjoy it! I did!
Chicken soup with Rice and Thyme
Prep time:
Cook time:
Total time:
Ingredients
- 2 boneless skinless chicken breast
- 4 cups chicken broth(water)
- ½ cup of rice uncooked
- 3 ribs of celery
- 2-3 carrots
- 1 medium onion
- 2 cloves of garlic
- 1 bay leaf
- Thyme
- Olive oil
- Salt and pepper
Instructions
- When I say 2 chicken breasts I mean two halves.
- Make them good sized ones.
- This should still be a hearty soup.
- Cut chicken into bite sized chunks
- Chop onion
- Chop celery
- Peel and chop carrots
- Chop garlic and separate
- In a large stock pot, pilule sauté onion and half of garlic in olive oil
- Add celery and carrots
- A little thyme
- A pinch Salt and pepper
- Add chicken and cook till done
- While cooking the chicken, cook rice till it's almost done.
- When chicken is done, add stock/chicken water
- Add bay leaf, garlic and a generous amount of Thyme.
- Don't over do the thyme!
- It should be prominent but not over powering.
- Taste and smell as you add
- Salt and pepper to taste.
- When rice is almost done add it to the soup.
- Cook soup for another 10-15 minutes on medium till rice is fully cooked and soup is fully heated
- Chicken should be tender and veggies should still have a little crunch.
- If you like softer veggies cook a little longer
