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ONE POT CHICKEN AND RICE SOUP

ONE POT CHICKEN AND RICE SOUP

This twist on the classic chicken and rice soup uses fresh bok choy for a boost of nutrients and texture.

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PREPARATION TIME       15 minutes
COOKING TIME               25 minutes
SERVINGS                        4-6




INGREDIENTS



  • 1 tbsp (15 ml) olive oil

  • ¾ lb (375 g) skinless and boneless chicken, cut into cubes (breasts or tights)

  • 1 yellow onion, chopped

  • 4 carrots, diced

  • 3 celery stalks, diced

  • 1 cup (250 ml) leek, thinly sliced

  • ½ yellow bell pepper, seeded and cubed

  • 2 garlic cloves, finely chopped

  • 8 cups (2 L) homemade chicken broth

  • 2 sprigs fresh thyme

  • Salt, pepper

  • ½ cup (85 ml) long grain rice, uncooked

  • 2 cups (500 ml) fresh baby bok choy, chopped


 


PREPARATION


In your The Rock One PotTM 7.2 Qt Stock Pot, at a medium heat setting, sear the chicken cubes in olive oil. Add all the remaining ingredients; stir well. Cover and bring to a boil. Adjust heat to medium-low, stir and simmer, uncovered, for about 15 minutes or until the rice and vegetables are tender. Adjust seasoning.