Sopa casera de pollo y arroz, reconfortante

Ingredientes

• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, sliced into rounds
• 2 stalks celery, sliced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup long-grain white rice, uncooked
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped

Preparación

1. 1

   Melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the vegetables have softened. Stir in the minced garlic, thyme, salt, and pepper, cooking for another 60 seconds until the garlic smells fragrant.

2. 2

   Increase heat slightly and add the chicken thigh pieces. Cook for 4–5 minutes until the chicken is browned on the edges. Pour in the chicken broth and add the bay leaves. Bring the liquid to a rolling boil, then immediately reduce heat to low. Cover and simmer for 15 minutes.

3. 3

   Stir in the uncooked white rice. Maintain a gentle simmer, covered, for 15–18 minutes until the rice is plump and tender and the broth has thickened slightly.

4. 4

   Remove the bay leaves. Stir in the fresh lemon juice and fold in the chopped parsley. Taste and adjust salt if needed.