Chicken & Brown Rice Soup
Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
2 shallots, finely chopped
2 celery ribs, chopped
2 large carrots, chopped or about 10 baby carrots chopped
1 teaspoon kosher salt
⅔ cup brown rice
1 bay leaf
A few sprigs of fresh thyme and rosemary tied together with kitchen twine
5-6 cups vegetable or chicken broth
1-2 cups water
1 rotisserie chicken meat, lightly chopped
Black pepper to taste
Instructions
In a large, heavy pot add 1 tablespoon of olive oil over medium heat. Add the garlic cloves, shallots, chopped celery, carrots and kosher salt. Stir occasionally until slightly softened and fragrant, making sure the garlic doesn't burn, about 5-6 minutes. Add the rice, bay leaf, thyme, and rosemary and stir to combine everything. Then pour in 5 cups of chicken broth + 1 cup of water, bring to a low simmer, and cover with a lid.
Cook for 40-50 minutes covered, then check to see that the rice has cooked through. Remove the sprigs of thyme and rosemary and add chopped rotisserie chicken. At this point, if the soup is too thick for you, add another cup of water or broth depending on how strong you like the broth to be.
Bring everything to a simmer again and season with more kosher salt and fresh black pepper to taste. Serve warm or cover and store in the fridge till ready to use. The soup will thicken with time, so add more water and broth to thin out to your liking before serving.
