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Sauté the Vegetables:
- Heat the olive oil or butter in a large pot over medium heat. Once heated, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and the onion becomes translucent.
- Add the minced garlic and cook for an additional minute, stirring constantly to ensure the garlic doesn’t burn. The garlic should become fragrant, adding a rich aroma to the base of your soup.
Cook the Rice:
- Add the uncooked rice to the pot, stirring it around to coat each grain with the oil and to mix it evenly with the sautéed vegetables. This step helps the rice absorb more flavor as it cooks.
- Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot for added flavor. Add the dried thyme, dried parsley, and bay leaf if using. Stir to combine, and then bring the mixture to a boil.
Simmer the Soup:
- Once the soup reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer gently for about 15-20 minutes. During this time, the rice will cook and absorb the broth, becoming tender and flavorful.
Add the Chicken:
- After the rice is fully cooked and tender, add the cooked chicken to the pot. Stir well to combine the chicken with the soup. Allow the chicken to heat through, which should take about 5 minutes. This step ensures that the chicken is warmed and its flavors meld with the soup.
Season and Serve:
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