Comforting Chicken and Rice Soup
By Eshun Mott
Photo: Maya Visnyei
You can use homemade or store-bought stock in this simple but hearty chicken and rice soup.
, (white and light green part only)
Master Chicken Stock
- Combine 1 ¼ cups water and rise in a small pot over medium-high heat. Bring to a boil, turn heat to low, cover and cook for 15 min or until rice is cooked. Remove from burner.
- Heat butter and oil in a large pot over medium heat. Add onion, leek and celery and sauté for 4 min or until softened. Add carrot and parsnip and sauté for 4 min or until beginning to soften. Add chicken stock and thyme and bring to a boil.
- Simmer 15 min or until vegetables are tender. Add chicken, cooked rice and parsley. Season with salt and pepper, and simmer 2 min longer.
Nutrition (per serving)
- 25 g,
- 38 g,
- 10 g,
- 5 g,
- 435 mg.