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Chicken and Rice Soup
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Easy, nutritious and tasty!
|4 chicken breasts|
|1 teaspoon kosher salt|
|black pepper, to taste|
|2 tablspoons unsalted butter|
|2 stalks celery, trimmed and diced|
|2 leeks, light green and white part only, diced|
|2 carrots, diced|
|10 flat-leaf parsley sprigs|
|3 tablespoons flat-leaf parsley leaves, finely chopped|
|3 sprigs fresh thyme|
|1 bay leaf|
|6 cup chicken broth, low-sodium|
|1/3 cup converted long grain rice, cooked|
- Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan.
- Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes.
- Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes.
- Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1" chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through.
- Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
|Course:||Soup, lunch, dinner|
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