Chicken Rice Soup

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 onion (chopped)
• 3 carrots (medium size [diced])
• 3 celery ribs ( diced)
• 1 tablespoon chicken stock powder (or 2 chicken bouillon cubes)
• 1/2 teaspoon parsley (dried)
• 1/2 teaspoon thyme (dried)
• 1 bay leaf
• 1/4 teaspoon black pepper (finely ground)
• 4 cups chicken broth ( (low sodium) )
• 4 cups water
• 1 to 1.5 lb skinless chicken thighs (bone-in)
• 1 cup rice (uncooked)
• salt ( to taste)
• 1 tablespoon finely chopped parsley (optional)

Instructions

1. 1

   Heat oil in a large pot over medium-high heat. Add onion and garlic and cook for 3 minutes until the onion is translucent. Stir in the carrots and celery and cook for 1 minute.

2. 2

   Add chicken stock powder, dried parsley, thyme, bay leaf, black pepper, chicken broth, and water. Stir, then add chicken.

3. 3

   Cover with a fitting lid, and simmer on medium-low heat for 30 minutes. Once or twice, remove excess foam buildup from broth (not necessary, just makes the soup clearer).

4. 4

   Remove the lid and add the rice. Stir, cover, and simmer for 15 minutes.

5. 5

   Turn off the heat, then remove the chicken to a large plate. Shred with 2 forks, discard bones, then stir the shredded chicken into soup.

6. 6

   Add salt if necessary. Serve, then garnish with parsley.