Chicken and Vegetable Rice Soup

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

1. Mark step 1 done
   1

   Heat the olive oil (15ml) in a large pot over medium heat. Add the yellow onion, carrots (3), and celery (3). Sauté for 7 minutes until the vegetables begin to soften.

2. Mark step 2 done
   2

   Stir in the garlic (3) and dried thyme (5ml), cooking for 1 minute.

3. Mark step 3 done
   3

   Pour in the chicken broth (1.5l) and add the whole boneless skinless chicken breasts (500g). Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, 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 (150g) into the pot. Cover and simmer for 15 minutes, or until the white rice (150g) is tender.

5. Mark step 5 done
   5

   While the white rice (150g) cooks, shred the chicken using two forks. Once the white rice (150g) is done, return the shredded chicken to the pot. Season with salt and black pepper to taste, and simmer for 2 minutes.

6. Mark step 6 done
   6

   To store the soup, divide it evenly into shallow containers so it cools quickly. Refrigerate within 2 hours, 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.