Chicken and Vegetable Rice Soup

• 15ml olive oil
• 1 yellow onion (diced)
• 3 carrots (diced)
• 3 celery stalks (diced)
• 3 cloves garlic (minced)
• 500g boneless skinless chicken breasts
• 1.5l chicken broth
• 150g white rice (uncooked)
• 5ml dried thyme
• salt (to taste)
• black pepper (to taste)

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   Heat the olive oil in a large pot over medium heat. Add the yellow onion, carrots, and celery stalks. Sauté for 7 min until the vegetables begin to soften.

2. Mark step 2 done
   2

   Stir in the garlic and dried thyme, cooking for 1 min.

3. Mark step 3 done
   3

   Pour in the chicken broth and add the whole boneless skinless chicken breasts. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 min, ensuring the thickest part of the chicken reaches 74°C before removing.

4. Mark step 4 done
   4

   Carefully transfer the cooked chicken to a cutting board. Stir the white rice into the pot. Cover and simmer for 15 min, or until the white rice is tender.

5. Mark step 5 done
   5

   While the white rice cooks, shred the chicken using two forks. Once the white rice is done, return the shredded chicken to the pot. Season with salt and black pepper to taste, and simmer for 2 min.

6. Mark step 6 done
   6

   To store the soup, divide it evenly into shallow containers so it cools quickly. Refrigerate within 120 min, or transfer to the freezer where it will keep for up to 3 months.

Created with AI. Review the ingredients, quantities and steps before cooking.