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- 2 tablespoons oil
- 1 chopped onion
- 1 teaspoon minced garlic cloves
- 4 diced carrots
- 1 cup broccoli florets
- ½ teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 ½ cups chicken broth
- 4 cups of water
- 2 chicken breasts
- 1 cup uncooked white/brown rice (any)
- ¼ cup whole milk
- 2 tablespoons freshly chopped parsley
- Add 2 tablespoons of oil in a pot on medium-low heat.
- Now, add 1 chopped onion and 1 teaspoon of minced garlic in it. Stir until the onions are translucent and sizzling.
- After you are done with the onions, add in 4 diced carrots and 1 cup of broccoli florets. You can switch the vegetables with any other of your liking, zucchini, celery, or cabbage.
- Stir-fry the vegetables for 4 to 5 minutes.
- Now, it’s time to add the seasoning. Add ½ teaspoon dried thyme, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. You can adjust it according to your taste.
- Add 4 ½ cups of chicken broth and 4 cups of water. Also, add 2 chicken breasts along with.
- Let the soup simmer for 25 to 30 minutes on medium-low heat, until the chicken is cooked.
- Now, add 1 cup of uncooked white rice. You can use brown rice, or any other kind of rice, too. You can cook rice, but they don’t soak the flavor like an uncooked one.
- Stir the mixture once every 10 to 15 minutes. It will take another 20 to 30 minutes.
- When the rice is fully cooked, add ¼ cup of whole milk to increase the richness of rice soup. Milk gives a creamy texture to it.
- Chop 2 tablespoons of parsley for garnish and serve hot.
- Note: Use a strainer to separate the rice and vegetables from the soup if you are going to freeze it. Otherwise, the soup will turn into a big lump of soggy rice.