Chicken and rice soup 

Rice and chicken soup is a quick and easy recipe to prepare for a first course with a rustic flavor. It can be prepared in winter if you want to warm up with taste but also in summer if you want to enjoy a cold soup with light ingredients. In addition, it is a great idea to recycle the leftovers of the chicken of the first day. 

Ingredients

1 head of toasted garlic 

2 medium carrots, peeled and cut into thin slices 

2 stalks of celery, sliced into thin slices 

2 sprigs of fresh thyme 

2 tablespoons extra virgin olive oil

2 liters of homemade or ready-made chicken broth 

1 cup brown rice 

1 tablespoon salt to taste

2 cups chicken left over from the broth, cut into strips

PREPARATION

To toast the garlic: cut a head of garlic in half horizontally, brush it with a drop of olive oil and cook it at 180 C degrees for about an hour until soft. Set aside. In a pot over medium heat brown the carrots and celery with thyme in olive oil until fragrant, 5 min. Add the cloves of toasted garlic. Slowly pour the broth into the pot and let it simmer for about 15 minutes. Add the rice and simmer over medium-low heat for 10 minutes. Salt to taste and add the chicken. Simmer until rice and carrots are tender, or 3/5 minutes.

Note

The different varieties of rice require different cooking times. In this recipe the cooking time of the entire dish is indicated. If you want a rice al dente it is necessary to respect the cooking time of the rice since it is combined with boiling water or broth. The times are also affected by the quantity and quality of the seasoning that comes into contact with the rice during cooking.