Chicken And Rice Soup

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.

Notes:

Use thighs instead of breasts to give this soup an extra rich flavor. Chop them or shred them after cooking.