Chicken and Rice Soup

45 mins
Serves 6
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Directions

  1. 1Season the chicken breasts with salt, pepper, paprika, garlic powder, onion powder, Auntie Tab seasoning, and olive oil. Mix well.
  2. 2Season the chicken breasts with salt, pepper, paprika, garlic powder, onion powder, Auntie Tab seasoning, and olive oil. Mix well.
  3. 3Season the chicken breasts with salt, pepper, paprika, garlic powder, onion powder, Auntie Tab seasoning, and olive oil. Mix well.
  4. 4In a heated pot, add olive oil and sear the chicken breasts for 3 1/2 minutes on each side.
  5. 5In a heated pot, add olive oil and sear the chicken breasts for 3 1/2 minutes on each side.
  6. 6In a heated pot, add olive oil and sear the chicken breasts for 3 1/2 minutes on each side.
  7. 7Add the chopped celery, carrots, and onion to the pot and scrape up any bits from the bottom.
  8. 8Add the chopped celery, carrots, and onion to the pot and scrape up any bits from the bottom.
  9. 9Add the chopped celery, carrots, and onion to the pot and scrape up any bits from the bottom.
  10. 10Add one stick of butter to the pot and mix.
  11. 11Add one stick of butter to the pot and mix.
  12. 12Add one stick of butter to the pot and mix.
  13. 13Add minced garlic and cook for 1 1/2 minutes until aromatic.
  14. 14Add minced garlic and cook for 1 1/2 minutes until aromatic.
  15. 15Add minced garlic and cook for 1 1/2 minutes until aromatic.
  16. 16Add 1/2 cup of flour to the pot and mix well, cooking for 2 minutes until the floury taste is gone.
  17. 17Add 1/2 cup of flour to the pot and mix well, cooking for 2 minutes until the floury taste is gone.
  18. 18Add 1/2 cup of flour to the pot and mix well, cooking for 2 minutes until the floury taste is gone.
  19. 19Add 4 cups of chicken broth and 4 cups of water. (If using only chicken broth, you can add 2 tbsp of chicken bouillon for extra flavor)
  20. 20Add 4 cups of chicken broth and 4 cups of water. (If using only chicken broth, you can add 2 tbsp of chicken bouillon for extra flavor)
  21. 21Add 4 cups of chicken broth and 4 cups of water. (If using only chicken broth, you can add 2 tbsp of chicken bouillon for extra flavor)
  22. 22Add 4/5 stalks of thyme and chopped parsley.
  23. 23Add 4/5 stalks of thyme and chopped parsley.
  24. 24Add 4/5 stalks of thyme and chopped parsley.
  25. 25Season the mixture with 1 tbsp of garlic salt and freshly cracked black pepper.
  26. 26Season the mixture with 1 tbsp of garlic salt and freshly cracked black pepper.
  27. 27Season the mixture with 1 tbsp of garlic salt and freshly cracked black pepper.
  28. 28Add the seared chicken breasts back to the pot.
  29. 29Add the seared chicken breasts back to the pot.
  30. 30Add the seared chicken breasts back to the pot.
  31. 31Cover the pot and cook on low to medium heat for 20 minutes.
  32. 32Cover the pot and cook on low to medium heat for 20 minutes.
  33. 33Cover the pot and cook on low to medium heat for 20 minutes.
  34. 34Shred the cooked chicken and add it back into the pot.
  35. 35Shred the cooked chicken and add it back into the pot.
  36. 36Shred the cooked chicken and add it back into the pot.
  37. 37Add 1 1/2 cups of long grain rice or jasmine rice. Make sure there's nothing stuck to the bottom of the pot, stir gently.
  38. 38Add 1 1/2 cups of long grain rice or jasmine rice. Make sure there's nothing stuck to the bottom of the pot, stir gently.
  39. 39Add 1 1/2 cups of long grain rice or jasmine rice. Make sure there's nothing stuck to the bottom of the pot, stir gently.
  40. 40Reduce the heat to low and cover the pot for 20 minutes until the rice is cooked.
  41. 41Reduce the heat to low and cover the pot for 20 minutes until the rice is cooked.
  42. 42Reduce the heat to low and cover the pot for 20 minutes until the rice is cooked.
  43. 43Remove thyme stems before serving.
  44. 44Remove thyme stems before serving.
  45. 45Remove thyme stems before serving.

Ingredients

  • 2 chicken breast
  • 2 chicken breast
  • 2 chicken breast
  • 2 celery stalks
  • 2 celery stalks
  • 2 celery stalks
  • 1 large carrot
  • 1 large carrot
  • 1 large carrot
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 0.5 yellow onion
  • 1.5 cup long grain rice/Jasmine Rice
  • 1.5 cup long grain rice/Jasmine Rice
  • 1.5 cup long grain rice/Jasmine Rice
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups water
  • 4 cups water
  • 4 cups water
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 1 stick salted butter
  • 1 stick salted butter
  • 1 stick salted butter
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 4 stalks thyme
  • 4 stalks thyme
  • 4 stalks thyme
  • 1 chopped parsley
  • 1 chopped parsley
  • 1 chopped parsley
  • 0.5 salt (chicken)
  • 0.5 salt (chicken)
  • 0.5 salt (chicken)
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 0.5 tbsp paprika
  • 0.5 tbsp paprika
  • 0.5 tbsp paprika
  • 0.5 tbsp garlic powder
  • 0.5 tbsp garlic powder
  • 0.5 tbsp garlic powder
  • 0.5 tbsp onion powder
  • 0.5 tbsp onion powder
  • 0.5 tbsp onion powder
  • 1 tbsp Auntie Tab Very Good Garlic Seasoning
  • 1 tbsp Auntie Tab Very Good Garlic Seasoning
  • 1 tbsp Auntie Tab Very Good Garlic Seasoning
  • 2 tbsp Chef Keyshawn All Purpose Seasoning
  • 2 tbsp Chef Keyshawn All Purpose Seasoning
  • 2 tbsp Chef Keyshawn All Purpose Seasoning
  • 1 tbsp garlic salt (in broth)
  • 1 tbsp garlic salt (in broth)
  • 1 tbsp garlic salt (in broth)

Equipment

potbowltongswooden spatula