CHICKEN AND RICE SOUP
– Unsalted butter – Yellow onion – Carrots – Celery – Garlic – Dried thyme – Salt – Garlic salt – Coarse black pepper
– Chicken broth – Bay leaf – Boneless, skinless chicken thighs – Long-grain rice – Parmesan cheese – Heavy cream – Cornstarch – Fresh parsley
Sauté butter with onion, carrots, celery, garlic, thyme, salt and pepper for about 2 to 3 minutes.
Pour in chicken broth, bay leaf and chicken in the pot. Bring to a boil over high heat.
When boiling stir in rice and reduce heat to medium-low. Cover pot and simmer for 15 to 17 minutes.
Remove cooked chicken from the pot and shred with forks. Add chicken back into the pot.
Stir in parmesan cheese.
In a bowl, combine heavy cream and cornstarch. Pour into the pot and simmer on low heat, uncovered for 10 minutes.
Remove from heat, remove bay leaf, and sprinkle soup with parsley before serving.
Chicken and Rice Casserole
Mexican Beef and Rice Casserole