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Chicken and Rice Soup
Preparation
15 minutes
Cooking
25 minutes
Portions
4-6 servings
This twist on the classic chicken and rice soup uses fresh bok choy for a boost of nutrients and texture. An easy recipe done really fast.
Ingredients
- 1 tbsp (15 ml) olive oil
- ¾ lb (375 g) skinless and boneless chicken, cut into cubes (breasts or tighs)
- 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 a large non-stick The Rock 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.
