This recipe is slurp-worthy deliciousness as it is, but it's also a great base to add your own flair. A touch of extra herbage, more veggies, other proteins. Go wild!

This soup is not intended to be a full blown "from scratch" soup made by gently simmering a whole chicken for 1 1/2 hours. But it's light years better than just plonking shredded cooked chicken into store bought chicken broth!!

Prep Time: 15 mins
Cook Time: 55 mins
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter (or more oil)
  • 2 garlic cloves , minced
  • 1 onion , chopped
  • 3 carrots , halved then cut into 1cm / 2/5" slices (quarter if really thick)
  • 3 celery ribs , cut into 1 cm / 2/5" slices
  • 3 tsp Vegeta stock powder , or 2 x vegetable or chicken bouillon cube, or 2 tsp powder (Note 2)
  • 1/2 tsp dried parsley
  • 1/2 tsp dried thyme, optional
  • 1/4 tsp black pepper , finely ground
  • 4 cups / 1 litre chicken broth , low sodium
  • 4 cups / 1 litre water
  • 600 g / 1.2 lb bone in , skinless chicken thighs, 4 x 150g/5oz (Note 1)
  • 1 cup / 180g long grain white rice (Note 3)
  • Salt, adjust to taste
  • 1 tbsp finely chopped parsley (optional)
Steps

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