If you don’t have leftover chicken, you can use rotisserie chicken. Or boil some chicken breast pieces in a pot of water, until they are no longer pink. Then just shred them (the easiest way is to use 2 forks) and, voila! You’re good to go. My little picky eater isn’t too fond of soups, but this is a recipe he always enjoys. The last time I made this, he had three helpings!
This is also a great recipe for anyone who would like to lose a couple of pounds. Make sure you’re using low-sodium chicken stock!
1 tablespoon Bertolli extra-virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 medium carrots, chopped
2 celery ribs, cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth
1 cup of water
1 cup long grain white rice
2 cups shredded cooked chicken (can use rotisserie chicken)
Kosher salt and freshly ground black pepper, to taste
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.
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Quick tip: Use turkey instead of chicken, if you’d like.