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NO-FUSS CHICKEN AND RICE SOUP
Inspired by RecipeTinEats.com
Ingredients
• • • • • • •
2 tbsp olive oil
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1/4 tsp pepper
1 onion, chopped
4 cups chicken broth
2 garlic cloves, minced
4 cups water
3 carrots, sliced
1 1/4 lbs bone-in, skinless chicken thighs 1 cup uncooked white rice
3 celery ribs, sliced
2 chicken bouillon cubes
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1/2 tsp dried parsley
Salt, to taste
Directions
1. In a large pot over medium-high heat, warm the olive oil. Add the onion and garlic and sauté for 5 minutes. Add the carrots and celery, then sauté for 1 more minute. 2. Add the bouillon, parsley, pepper, chicken broth, and water. Stir, then add the chicken thighs. 3. Cover and simmer on medium-low for 30 minutes, then add the rice. Stir, cover, and simmer for 15 more minutes. 4. Remove the pot from the heat and transfer the chicken to a large bowl. Shred the meat and add it back to the soup. Discard the bones. 5. Stir, salt, and serve!
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