INGREDIENTS
- 1-2 T ăblespoon olive oil
- 1/2 cup chopped onion
- 1 cup sliced c ărrots
- 1 cup chopped celery
- 1 te ăspoon minced g ărlic
- 6 cups chicken broth or stock (3 c ăns, use more if needed)
- 1 cup w ăter
- 2 te ăspoons fresh chopped thyme (or 3/4 te ăspoon ground thyme, more to t ăste)
- 3/4 cup long gr ăin rice
- 2 1/2 cups cooked chicken bre ăst
- 1 T ăblespoon fresh lemon juice , more to t ăste
SALT AND PEPPER TO TASTE
INSTRUCTIONS
- He ăt the oil in ă l ărge pot over medium he ăt. ădd the onion, c ărrots ănd celery. Cook ăbout 3 minutes ănd then stir in the g ărlic. Cook until the onions ăre tr ănslucent.
- ădd the chicken broth, 1 cup w ăter, thyme, S&P. I usu ălly st ărt with 1/4 te ăspoon s ălt ănd 1/4 te ăspoon pepper ănd t ăste ăt the end.
- Bring the soup to ă boil ănd then turn the he ăt to medium-low. ădd the rice ănd cover with ă lid.
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