Instructions
– In a dutch oven, over medium high heat. Heat olive oil and melt the butter.
– Add onion, carrot and celery, and cook for 5 minutes.
– Add garlic, and cook for 30 seconds.
– Add flour, stir and cook for 1 minute.
– Pour chicken stock, add the chicken breasts, bay leaf, dried herbs, salt and pepper.
– Bring to a boil, then reduce the heat and simmer covered for 10 minutes.
– Add the rice and cook uncovered while stirring regularly for 15 minutes (you don’t want the rice to stick to the bottom of the pot).
– Remove from heat, discard bay leaf, take the chicken out (and make sure it reaches 165°F/74°C) and shred it then return it.
– Taste the soup and adjust seasonings to your preference. If using fresh parsley, stir it in. For freshness, you can stir in 1 tablespoon of fresh lemon juice.
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