Marg never lets the winter get her down. In fact, she knows the perfect cure for chills and any seasonal sadness. She calls it Marg’s Chicken Rice Soup, and wow! It’s something else! The rice soaks in all of that succulent chicken flavor from the broth, which makes the actual chicken all the more savory when they both end up on the same spoon! Fresh veggies and fragrant herbs come together to make Marg’s Chicken Rice Soup the cure-all to the cold!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 ribs celery, cut into 1/2-inch-thick slices
- 4 sprigs thyme
- 1 bay leaf
- 2 quarts chicken stock or broth
- 1 cup water
- 1 cup long grain white rice
- 2 cups chicken, cooked and shredded
- kosher salt, to taste
- black pepper, to taste
Directions
Step 1 –In a large pot over medium heat, add the olive oil.
Step 2 –Add the onion, the garlic, the carrots, the celery, the thyme sprigs, and the bay leaf and cook, while stirring, until the vegetables are softened but not browned, about 6 minutes.
Step 3 –Add the chicken stock and the water and bring the soup mixture to a boil.
Step 4 –Add the rice and the chicken to the boiling soup mixture and stir to combine.
Step 5 –Season the soup mixture with the salt and the pepper.
Step 6 –Reduce the heat to medium-low and cook until the rice is tender, about 25-30 minutes.
Step 7 –Remove and discard the bay leaf and the thyme sprigs.
Step 8 –Serve.
