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Ingredients
1 Tablespoon oil
1 Onion, minced
3 Large carrots, peeled & diced
1 Celery stalk, diced
1 Teaspoon minced garlic
1 Teaspoon dried parsley
1/2 Teaspoon dried thyme
1 Teaspoon salt
1/8 Teaspoon black pepper
5 Cups chicken broth
4 Chicken thighs
1 Cup basmati rice
1 Cup evaporated milk
Instructions
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery, cook and stir for 3 - 4 minutes or until onion begins to turn golden.
Add garlic, parsley and thyme and cook 1 minute.
Add salt and pepper, broth, chicken and rice. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low (simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
Remove chicken from pot and shred. Add back to the pot with evaporated milk.