Chicken and Rice Soup

40 mins
Serves 6
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Directions

  1. 1Brown the chicken on each side in oil. Season with salt and pepper.
  2. 2Brown the chicken on each side in oil. Season with salt and pepper.
  3. 3Brown the chicken on each side in oil. Season with salt and pepper.
  4. 4Add the mirepoix and stir.
  5. 5Add the mirepoix and stir.
  6. 6Add the mirepoix and stir.
  7. 7Add garlic and stir again.
  8. 8Add garlic and stir again.
  9. 9Add garlic and stir again.
  10. 10Add water or stock and cook for 40 minutes.
  11. 11Add water or stock and cook for 40 minutes.
  12. 12Add water or stock and cook for 40 minutes.
  13. 13Remove the chicken and shred it.
  14. 14Remove the chicken and shred it.
  15. 15Remove the chicken and shred it.
  16. 16Add rice and let it cook.
  17. 17Add rice and let it cook.
  18. 18Add rice and let it cook.
  19. 19Taste and adjust for salt.
  20. 20Taste and adjust for salt.
  21. 21Taste and adjust for salt.
  22. 22Add the shredded chicken back in.
  23. 23Add the shredded chicken back in.
  24. 24Add the shredded chicken back in.
  25. 25Garnish with parsley.
  26. 26Garnish with parsley.
  27. 27Garnish with parsley.

Ingredients

  • 6 chicken thighs
  • 6 chicken thighs
  • 6 chicken thighs
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 cup mirepoix
  • 1 cup mirepoix
  • 1 cup mirepoix
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 6 cups water or stock
  • 6 cups water or stock
  • 6 cups water or stock
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley

Equipment

potwooden spoontongs