Chicken Soup

This is the chicken soup you have been looking for.
2 Tbs olive oil

1 sweet onion, chopped (approx. 1 C)
1/2 tsp salt
ground white pepper to taste
1 1/2 tsp dried thyme leaves
1/2 tsp dried rosemary
4 oz fresh mushrooms, sliced (approx. 1 C)
2 cloves garlic, finely chopped
1 1/2 lbs boneless, skinless chicken thighs, sliced into 1/2" wide strips
1 quart chicken stock
1/2 C white rice
2 carrots, sliced
2 stalks celery, sliced
handful of Italian parsley or celery leaves, chopped, for garnish (optional)

Heat olive oil in a large heavy bottomed pot on medium high. Saute onion, salt, pepper, thyme, and rosemary until onion is transparent. (Omit salt if using commercial chicken stock in recipe.) Add mushroom and garlic, cooking until heated through, then add chicken. Cook chicken until all pink is gone, then add chicken stock. Bring to a boil, add rice and stir, cover with lid, and reduce heat to a low simmer. After ten minutes, add carrots and replace lid. After another five minutes, add celery, and close lid again. Allow to simmer for five more minutes, adjust salt, garnish, and serve. (This timing method creates perfectly cooked vegetables, instead of the slimy pieces of mush that are usually lurking in soup bowls.)


David Franklin said...
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Nutrition Facts said...

This is a chicken vegetable Soup !!

nutrition data