A brief little description of the recipe! Chicky noodle sooooup, so tasty. Yum yum. Feel better! A brief little description of the recipe! Chicky noodle sooooup, so tasty. Yum yum. Feel better! A brief little description of the recipe! Chicky noodle sooooup, so tasty. Yum yum. Feel better! A brief little description of the recipe! Chicky noodle sooooup, so tasty. Yum yum. Feel better!
Prep Time: 15 minutes
Cook Time: 45 minutes
Makes: 8-10 servings
Ingredients:
- 2T extra-virgin olive oil
- 1 medium onion, chopped
- 4 carrots, peeled and sliced diagonally
- 2 parsnips, peeled and sliced diagonally (similar size to carrot slices; cut slices in half if needed)
- 4 celery stalks, sliced
- 3 garlic cloves, minced
- 3 fresh thyme sprigs
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 10 cups chicken broth (low sodium)
- 1 cup brown rice or long grain white rice
- 2 baked chicken breasts, chopped into bite size pieces (here’s how I make mine)
Directions:
- Place a large stock pot over medium heat and add the olive oil. Add the onion, carrots, parsnips, celery, garlic, thyme, bay leaf, and big pinches of both salt and pepper. Cook and stir often for 5-10 minutes, until the vegetables are translucent (softened but not browned).
- Pour in the chicken broth and bring the liquid to a boil. Add in the rice, and cook over medium-low heat until the rice is tender. This should take 30-40 minutes, depending on the type of rice you’re using. Feel free to taste test at this point, and add additional seasonings if desired.
- Once the rice is ready, add the chicken pieces and cook for 5 more minutes before serving.