Ingredients

The following ingredients have 5 Servings
  • 1 tbsp olive oil
  • 1 tbsp butter ((or more oil))
  • 2 garlic cloves (, minced)
  • 1 onion (, chopped)
  • 3 carrots (, halved then cut into 1cm / 2/5" slices (quarter if really thick))
  • 3 celery ribs (, cut into 1 cm / 2/5" slices)
  • 3 tsp Vegeta stock powder (, or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2))
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme, optional
  • 1/4 tsp black pepper (, finely ground)
  • 4 cups (1 litre) chicken broth (, low sodium)
  • 4 cups (1 litre) water
  • 600 g (1.2 lb) bone in (, skinless chicken thighs, 4 x 150g/5oz (Note 1))
  • 1 cup (180g) long grain white rice (, uncooked (Note 3))
  • Salt, adjust to taste
  • 1 tbsp finely chopped parsley ((optional))

Instruction

  • Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
  • Add carrots and celery, stir for 1 minute.
  • Add stock powder, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
  • Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it's bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
  • Remove lid, add rice. Stir, cover, simmer 15 minutes.
  • Remove soup from stove.
  • Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
  • Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.