Chicken & Rice Soup
Serving Size: 6
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What you will need:
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Thyme
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Kosher Salt
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Creole Seasoning
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Garlic Powder
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Onion Powder
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Black Pepper
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Oregano
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Parsley
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Carrots
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White onion
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Celery
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Chicken Breast
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Chicken Broth
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Green Onions
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Cream of Chicken
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Olive Oil
01
Sear chicken breast
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Season chicken with kosher salt, pepper, creole seasoning, onion powder, garlic powder, and oregano.
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Heat up a pan with 3 tablespoons of olive oil and 1 tablespoon of minced garlic.
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When the garlic becomes fragrant, add in the chicken.
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Cook for 5 minutes on each side. Do not disturb the chicken. Let it sit until it is ready to be flipped. (The chicken will not be fully cooked at this step)
02
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Once the chicken is done, take it off the pan and let it rest for 5-10 minutes. (This is when you will start working on the veggies).
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After the chicken has rested for about 10 minutes, slice it into thin pieces or shred it. (Although most people enjoy their chicken shredded, I chose to cut mine into thin pieces. This is because chicken breast can dry out easily and I wanted to ensure I kept the flavor)
Slice or shred chicken
03
Veggies
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Dice 1 cup of carrots, 1 cup of celery and 1 full white onion into equal sizes.
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Heat up 3 tablespoons of olive oil in a dutch oven on medium-high heat.
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Add veggies in and sauté.
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Once veggies begin to cook down, add 6 cups of chicken broth and seasonings. (Black pepper, garlic powder, onion powder, and parsely)
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Cover and bring to a boil.
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04
Finalize
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Add one can of cream of chicken for thickness and fresh thyme for added flavor.
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Stir continuously for about 5 minutes.
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Next, add in the chicken and cooked rice and continue to stir.
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The chicken should add additional flavor, but season to taste with your favorite seasonings. This is the last step.
05
Serve
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Pour hot soup into your favorite bowl and serve!
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(Optional) Chop up green onions as a garnish.
