Chicken Rice Soup
From: Marielle, Quebec, Quebec, Canada
Servings: 4
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 1 1/2 cups [375 mL] chopped celery
  • 5 cups [1.25 L] cold chicken broth
  • 1/4 teaspoon [1 mL] savory
  • 1 cup [250 mL] raw long grain rice, rinsed then drained
  • 2 large chicken whites, diced
  • Salt and pepper, to taste
  • Melt butter into a large casserole.
  • Add celery dices; cover and cook for 5 minutes over medium heat.
  • Pour in cold chicken broth; add savory.
  • Salt and pepper generously.
  • Stir then bring to a boil.
  • Add drained rice and stir.
  • Leave to cook, partly covered over medium-low heat for 10 minutes.
  • Meanwhile, transfer chicken white dices into a clean casserole.
  • Cover chicken dices with cold salted water and bring to a boil.
  • Leave to boil for 4 minutes; drain and reserve.
  • Add chicken dices to done chicken rice soup.
  • Cook, partly covered for 8 minutes, before serving.