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FULL RECIPE: https://tastefullygrace.com/chicken-and-rice-soup/
Good, old-fashioned chicken and rice soup is a timeless classic that stands the test of time. And there’s one secret ingredient in this easy recipe that’ll take your soup from standard to scrumptious!
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I’m Grace so let’s get started I’m a recipe blogger family taught home Chef Cheers Cheers iPhone only photographer and proud New Englander there’s no doubt that chicken and rice soup soothes the heart and soul and there’s one secret ingredient in this recipe that’ll take your soup game up a notch a notch I’m hiding the secret ingredient so you guys can’t see it but I’m gonna show you all my other ingredients to make this awesome soup starting off with chicken so I pre-cooked my chicken thighs here so you didn’t have to watch me do it they’re just boneless skinless chicken thighs and I cook them off in the oven at 425 for about 20 minutes and I’m going to show you how I shredded these other guys and I don’t have a fork so bear with me so there’s no pretty way of doing this I just kind of feel where the chicken naturally breaks and then you just want to take a big knife and just do a little shred it’s kind of like chunked slash shredded whatever works just nice bite-sized pieces next ingredient is rice so I have some long green rice here this is actually Brown basmati rice you need to use a long grain rice because short grain will just kind of disintegrate in the soup you don’t want that but you can use brown or white rice whatever you want and then I have the classics I have some onion and garlic and then of course in chicken noodle not chicken noodle chicken and rice soup you gotta have some carrots and celery so I just peeled my carrots and all I’m going to do is get a new Fresh knife really just doing bad here and I’m just going to chop up my carrots into you know nice pieces that look really pretty in the soup [Music] so after we’ve done our carrots then we gotta do our celery and we’re just gonna do a similar thing I just have a bunch of celery and I’m just going to give it a nice chop including these little leaves which are just so pretty and tender and the final thing I prepped was some aromatics I have some beautiful fresh Italian parsley that I just chopped up I have some dried oregano for flave and then of course some bay leaves which I describe as smelling like soup because that’s what I think it smells like it makes soup soup I’m gonna bring all this to the stove and get working so the first step is we’re going to saute our veggies so I’m going to add a hefty splash of olive oil and then I’m going to add my garlic and my onion and then lift this guy up it’s a big cutting board and add my carrots and my celery into the mix and try not to get them on the counter give it a good mix and let it saute for about five minutes chances are when you start to smell the carrots and the celery you know you’re good to go we just want to release all those flavors we don’t really want to cook off the carrots completely so next step is to add the chicken the star of the show dropped it and then to make this a soup I have huge boxes of chicken broth can’t forget it so I’m going to add three boxes of chicken broth right into our pot so I’m sure it seemed like a lot of chicken broth at first but now that it’s in the pot looks just about right right so we need to add flavor now even more flavor our oregano our bay leaves and then I’ve been waiting to reveal it the star the real star this is the secret ingredient I have two Parmigiano-Reggiano Rines and if you place the rinds right in the soup as it’s cooking it’s gonna flavor our soup and you’ll even be able to smell the parmesan oregiano once you take the rinds out at the end of cooking the soup which is pretty cool so I’m going to give this a nice stir and then I’m going to cover our pot and bring our soup to a boil before we add our rice in I turn my heat up so we can bring it to a boil pop that cover on we’re Burling Perfecto this means it’s time to add our rice so I’m going to add rice right in and we’re going to add our fresh parsley it’s a nice big handful and then any salt or pepper that you want to add I don’t add any more salt just because the chicken broth is salty but you can do as much salt as you want and then I’m going to give it a nice stir and I’m going to turn this down to a low simmer and you can find the temperature that works for you to keep your soup at a simmer while your soup is covered and you’re going to let this go until our rice is cooked which you just follow the instructions on the back of the rice container usually for white rice it takes about 20 minutes for the rice to cook if you’re using brown rice if you’re using brown rice like me it’ll take more like 40 minutes to cook at a nice simmer [Music] and you’re going to want to stir it once in a while goodbye the rice should be cooked but of course you don’t know until you try just give me a year to blow on this rice is perfect soup is good so now I’m just going to go ahead and fish out the parmarines and the bay leaves because you don’t want to eat those one we need to find one more Tastefully tip you can’t do this for your bay leaves but for your cheese rinds you don’t eat the top of your cheese rinds with a little bit of cheese that’s left on you’re really missing out on life let’s plate the soup up while I munch and poised and ready how could anything get more comforting than a bowl of chicken and rice soup those parm rinds change the game I’m telling you check this out on tastefullygrace.com you won’t regret it how do you describe a bay leaf in Chef terms she might like shoot soupy