CHICKEN RICE SOUP
1 tablespoon oil
1/2 large onion, chopped
1 stalk celery, chopped
1 carrot stick, peeled and chopped
1 cloved minced garlic
1 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon dried thyme
48 ounce carton chicken broth
2 - 3 small chicken breasts
1 cup brown rice, unrinsed
1 can evaporated milk
Heat a heavy stock pot and add the oil. Add the onions, celery and carrots and saute about 5 minutes or until
the onions start to turn golden. Stir in the seasonings and garlic and saute about 1 minute. Add a small bit of
broth to deglaze the bottom of the pan then add the remaining broth. Add the rice and chicken. Bring up to a
boil then reduce heat to medium low, cover and simmer 30 minutes or until rice is tender. Stir every 10 minutes.
When done turn off heat. Remove chicken breast and shred using your preferred method. Return to pot along
with the can of milk. Heat through if needed and serve.
Let's Cook YouTube Video
1 tablespoon oil
1/2 large onion, chopped
1 stalk celery, chopped
1 carrot stick, peeled and chopped
1 cloved minced garlic
1 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon dried thyme
48 ounce carton chicken broth
2 - 3 small chicken breasts
1 cup brown rice, unrinsed
1 can evaporated milk
Heat a heavy stock pot and add the oil. Add the onions, celery and carrots and saute about 5 minutes or until
the onions start to turn golden. Stir in the seasonings and garlic and saute about 1 minute. Add a small bit of
broth to deglaze the bottom of the pan then add the remaining broth. Add the rice and chicken. Bring up to a
boil then reduce heat to medium low, cover and simmer 30 minutes or until rice is tender. Stir every 10 minutes.
When done turn off heat. Remove chicken breast and shred using your preferred method. Return to pot along
with the can of milk. Heat through if needed and serve.
Let's Cook YouTube Video