Monday, March 4, 2013

Chicken and Rice Soup

I hate being sick, but the one thing I look forward to when I don't feel well is a hearty, warm soup.  It is soothing on the throat, helps with congestion and it is just comfort in a bowl.

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Chicken and Rice Soup

1 Tbsp olive oil
4 boneless skinless chicken thighs or 2 breasts, diced into bite sized pieces
2 small carrots, diced
3 small stalks celery, diced
1/2 sweet onion, diced
1/2 tsp salt
1/8 tsp fresh ground pepper
1 clove garlic, pressed
1/2 tsp dried thyme
6 cups chicken broth
1 cup cooked rice

Heat a heavy bottom stock pot over medium high heat drizzle 1 Tbsp olive oil in the bottom once it is up to temperature.  Add the chicken, season to taste with kosher salt and black pepper (you won't need too much because the broth has salt in it), and brown on both sides for about 5 minutes.  Remove the chicken to a bowl or plate.  If needed add a little more oil, if not add in the carrots, celery, onion, garlic, salt, pepper, and dried thyme.  Cook, stirring with a wooden spoon until the onions are starting to get translucent about 5-7 minutes.  Add the chicken broth and bring to a boil.  Cook until the vegetables are done.  Add back in the chicken pieces and the cooked rice.

This soup is best eaten the day it is made because the rice will absorb the liquid as it sits.  If you do have leftover soup keep stored in an airtight container in the refrigerator and when ready to reheat add in more chicken broth and taste for flavor.

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