The Humpherys Family

Chicken and Rice Soup

Recipe Added:  3/10/2012
1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, diced
2 celery ribs, diced
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken broth
1 cup of water
1 cup long grain white rice
1 1/2 cups chicken breasts, shredded
salt, ground black pepper
For the shredded chicken, use 2 large chicken breasts. Boil a pot of water on the stove and add the chicken, cut into large pieces. Boil the chicken until it is cooked all the way through, about 7 minutes or so. Drain the water and shred the chicken once it is cooled.

Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water. Bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender, about 30 minutes. Serve hot.
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