Chicken and Rice Soup

Morning Thursday Food bloggers-

Today is cold outside in South Louisiana -time for soup

•  1 tablespoon 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, ( use homemade from chicken)
•  1 cup of water
•  1 cup long grain white rice, uncooked
•  2 cups shredded cooked chicken,(from making chicken stock)

First in a large pot place chicken and chopped onion,celery and green peppers and Cajun seasoning in a pot . Cover with water and let cook. When chicken is fall tender take out meat and strain the stock .

1. Pace 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.
2. 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.
3. Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.

Cooking tip – in a hurry : you can use canned low sodium broth and bought chicken from grocery store. Also pre cut up vegetables for a quick dinner. Lisa

Also posted on Thursday Recipe Blog Hop @ https://www.lisakcreativelife.com