Chicken and Rice Soup
Directions
- 1Season the chicken breasts with salt, pepper, paprika, garlic powder, onion powder, Auntie Tab seasoning, and olive oil. Mix well.
- 2In a heated pot, add olive oil and sear the chicken breasts for 3 1/2 minutes on each side.
- 3Add the chopped celery, carrots, and onion to the pot and scrape up any bits from the bottom.
- 4Add one stick of butter to the pot and mix.
- 5Add minced garlic and cook for 1 1/2 minutes until aromatic.
- 6Add 1/2 cup of flour to the pot and mix well, cooking for 2 minutes until the floury taste is gone.
- 7Add 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)
- 8Add 4/5 stalks of thyme and chopped parsley.
- 9Season the mixture with 1 tbsp of garlic salt and freshly cracked black pepper.
- 10Add the seared chicken breasts back to the pot.
- 11Cover the pot and cook on low to medium heat for 20 minutes.
- 12Shred the cooked chicken and add it back into the pot.
- 13Add 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.
- 14Reduce the heat to low and cover the pot for 20 minutes until the rice is cooked.
- 15Remove thyme stems before serving.
Ingredients
- 2 chicken breast
- 2 celery stalks
- 1 large carrot
- 0.5 yellow onion
- 1.5 cup long grain rice/Jasmine Rice
- 4 cups chicken broth
- 4 cups water
- 0.5 cup flour
- 1 stick salted butter
- 2 minced garlic cloves
- 4 stalks thyme
- 1 chopped parsley
- 0.5 salt (chicken)
- 1 tbsp pepper
- 0.5 tbsp paprika
- 0.5 tbsp garlic powder
- 0.5 tbsp onion powder
- 1 tbsp Auntie Tab Very Good Garlic Seasoning
- 2 tbsp Chef Keyshawn All Purpose Seasoning
- 1 tbsp garlic salt (in broth)
Equipment
potbowltongswooden spatula
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