chicken and rice soup

chicken and rice soup
chicken and rice soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    chicken thighs

  • 2

    T olive oil

  • 1

    T butter

  • 1

    onion - chopped

  • 1

    cup carrots - sliced

  • 1

    T minced garlic

  • 12

    oz. mushrooms - quartered

  • 3

    pints chicken stock

  • 1

    cup rice

  • 1

    cup frozen corn

  • 1/2

    t pepper

  • 1/2

    t salt

  • 1/2

    t Lawry's seasoning salt

  • 1/2

    t dried rosemary

  • 1/2

    t dried thyme

  • 1/4

    t red pepper flakes

  • 1

    T dried parsley

  • 1/2

    t dried chives

  • 2

    bay leaves

  • 1/2

    cup maple syrup

Directions

Heat oil over medium heat, season chicken with salt and pepper , cook until browned on both sides. Remove from pan , let cool , cut into 1/2 inch cubes. In same pan , melt butter over medium heat until frothy , add onion , carrots, mushrooms and garlic. Cook for 5 to 10 minutes , stirring occasionally. Add remaining ingredients , bring to a boil , then reduce to simmer , simmer for at least an hour.

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