chicken and rice soup
By Breadguy
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(2 Votes)
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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
Details
Preparation
Step 1
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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