Shelly's Recipe

CHICKEN AND RICE SOUP

Category: Soups

7 cups chicken stock
6 chicken thighs
2 large garlic cloves, lightly smashed with flat side of knife
2 cups diced carrots
2 medium ribs celery, finely chopped
3/4 cup fresh flat leaf parsley, chopped
1/2 tsp dried thyme and basil
1 small bay leaf
3 whole green onions, chopped
2 cups cooked long-grain white or brown rice
Salt and pepper

Brinch stock to a boil in a saucepan. Add chicken, reduce heat, and simmer gently, skimming foam and impurities, for 10 minutes or until stock is clear. Add garlic and continue simmering for 30 minutes or until chicken is cooked thoroughly. Remove chicken to plate and set aside until cool enough to handle.

Skim off any fat from soup. Add carrots and next 4 ingredients. Cover, and simmer 20 minutes or until vegetables are tender. Tear chicken into shreds, discarding skin and bones. Add chicken, green onions, rice, salt and pepper and cook for 2 minutes or just until heated.