Tuscan Feel-Better Chicken & Rice Soup
Some recipes are less about a quick fix and more about giving people exactly what they need: a steaming bowl, tender chicken, good broth and familiar vegetables. Tuscan garlic and butter olive oil make this chicken-rice soup rich enough for supper and gentle enough for a long, slow afternoon.
Ingredients
Method
- Heat Ellbee's Butter Olive Oil in a Dutch oven. Cook onion or leek, carrots and celery with a pinch of salt until softened, 6 to 8 minutes. Stir in Ellbee's Tuscan Gourmet Garlic for 30 seconds.
- Add chicken and broth. Bring to a gentle simmer and cook until chicken is tender, about 20 minutes. Transfer chicken to a board and shred it into large pieces.
- Add rice to the broth and simmer until tender, about 18 minutes. Return shredded chicken to the pot.
- Finish with Ellbee's Garlic Olive Oil, parsley, lemon juice, salt and pepper. Serve hot with more lemon at the table.
Notes
Time: 65 min
Kitchen tip: Rice will keep absorbing broth as it sits. Stir in a splash of extra broth when reheating leftovers for tomorrow’s even-better bowl.
