This has become one of my favorite soups. It is simple and easy to make with few ingredients. Here is the original recipe from Two Peas & Their Pod. It’s a good recipe, and I’ve changed very little to make it perfect for me (basically, I took out the onions because I don’t like them and replaced the fresh thyme with dried because I didn’t have any). It makes a huge pot of soup though, probably enough for 8-10 people, so the version I’m posting here is smaller. It heats up well, so if you want to make a big pot and eat it for several days go right ahead.

In regards to the chicken, you can either boil a chicken breast cut into large pieces for about 7 minutes (until there is no pink left) and then shred it with two forks, or you can use meat left over when making chicken stock from scratch.

One more thing …. I apologize for only have two pictures. I kept for getting to take them while cooking, and then only these two turned out not-blurry and edible-looking.

Chicken and Rice Soup

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1 tablespoon olive oil

1 large carrot, chopped

1 stalk celery, chopped

1 teaspoon ground thyme

2 cloves garlic, minced

1 quart (4 cups) chicken broth

½ cup water

½ cup long grain rice

1 cup shredded chicken

½ teaspoon pepper

½ teaspoon salt

Cook chicken ahead of time and prepare broth. Set aside.

Place a soup pan over medium heat and add olive oil. Add carrot, celery, garlic, and thyme. Cook for about 6 minutes, stirring until vegetables are softened but not browned. Add chicken broth, water and rice. Bring to boil and add chicken, salt, and pepper. Simmer over medium-low heat for about 30 minutes or until rice is tender. Serve hot.

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