Chicken and Rice Soup
Servings: 4
Total Time: 45 minutes
Ingredients
1 TBSP olive oil
8 ounces boneless skinless chicken breast
salt & pepper
1 TBSP unsalted butter
1 yellow onion, diced
2 celery ribs, diced
2 carrots, diced
2 garlic cloves, minced
1 cup uncooked jasmine rice
1 tsp dried parsley
8 cups chicken broth
Directions
1. Heat the oil in a dutch oven over medium heat. Pat the chicken dry with a paper towel then season all over generously with salt & pepper. When the oil is hot cook the chicken for about 7 minutes per side or until cooked through. Transfer the cooked chicken breast to a cutting board and let rest while you make the soup.
2. Melt the butter in the now empty dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until vegetables soften, about 10 minutes.
3. Add the garlic, rice, parsley and cook while stirring for about 1 minute. Pour in the chicken broth and bring to a boil then reduce heat to medium-low. Cover the dutch oven and simmer the soup over medium-low heat, stirring occasionally, until rice is tender, 15 to 20 minutes.
4. Chop the cooked chicken breast into small bite size pieces and stir into soup. Season soup with salt & pepper to taste.
2. Melt the butter in the now empty dutch oven over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, until vegetables soften, about 10 minutes.
3. Add the garlic, rice, parsley and cook while stirring for about 1 minute. Pour in the chicken broth and bring to a boil then reduce heat to medium-low. Cover the dutch oven and simmer the soup over medium-low heat, stirring occasionally, until rice is tender, 15 to 20 minutes.
4. Chop the cooked chicken breast into small bite size pieces and stir into soup. Season soup with salt & pepper to taste.
