Chicken and Rice Soup

By samara72

Ingredients

• 3 TBL Olive Oil
• 1 TBL Butter
• 1 1/2 to 2 lbs Chicken Breast tenders
• 2 medium leeks, trimmed of tough tops and roots
• 1 Bay leaf
• 1 C shredded carrots, available in the produce section, or 1 large carrot cut into matchsticks
• 2 celery ribs
• 3 TBL fresh thyme leaves (5-6 sprigs), I used dry
• 1 quart chicken stock (6 cups)
• 1 1/2 cups white rice

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat. Add the olive oil and the butter. When the butter melts into the oil add the chick to the pan and sauté until lightly golden on both sides (4 minutes).
Add the leaks, bay leaf, carrots, celery, and thyme. Add all 6 cups of stock and bring the stoup to a boil. Stir in the 1 ½ cups of rice and cook until rice is tender, 15 to 18 minutes. Stir in parsley adjust salt and pepper, and serve. Leftovers will get really thick, and the rice will bloat. Add a combination of broth and water to reheat the soup.