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Dinner

Chicken Soup With Rice

This homey classic comes together quickly with no fuss. Leeks give it an elegant touch.

Ingredients :

    3 tablespoons extra-virgin olive oil
    1 large leek, white and light green parts thinly sliced and washed well (1 ½ cups)
    8 cups homemade chicken stock or store-bought low-sodium chicken broth
    1 pound boneless, skinless chicken thighs
    3 carrots, cut into ½-inch pieces (2 cups)
    2 celery stalks, cut into ½-inch pieces (1 ½ cups)
    ¾ cup long-grain white rice
    Finely grated Parmigiano-Reggiano cheese and chopped parsley leaves, for serving

Direction :

    Cook vegetables:
    Heat oil in a medium saucepan over medium-high until hot. Add leeks, carrots, and celery; cook, stirring occasionally, until crisp-tender, 6 to 8 minutes.
    Add stock, chicken, and rice and cook:
    Add stock, chicken thighs, and rice; bring to a boil, then reduce heat to low and simmer until vegetables and rice are tender and chicken is cooked through, about 14 minutes. Remove from heat.
    Cool chicken and shred:
    Transfer chicken to a plate and let cool slightly. Cover soup partially with a lid. When chicken is cool enough to handle, shred into bite-size pieces.
    Add chicken back to soup and warm; serve with cheese and parsley:
    Return to soup and cook just until warmed through, about 1 minute. Serve soup with cheese and parsley.