Tuscan Feel-Better Chicken & Rice Soup

Ellbee’s Garlic Kitchen Box

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.

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Total Time 1 5

Servings: 10 servings

Course: Soups & Salads

Ingredients Method Notes

Ingredients

1 tablespoon Ellbee's Butter Olive Oil
1 large yellow onion or leek, diced
4 carrots, sliced
4 stalks celery, sliced
2 teaspoons Ellbee's Tuscan Gourmet Garlic
1.5 pounds boneless skinless chicken thighs or breasts
10 cups low-sodium chicken broth
1 cup long-grain white rice, rinsed
1 tablespoon Ellbee's Garlic Olive Oil
fresh parsley, lemon juice, kosher salt and black pepper

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.

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