Hearty Shredded Chicken Broth
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 3 sticks Celery (peeled and sliced)
- ¾ cup short-grain Rice (rinsed in several changes of cold water then drained)
- 5 cups chicken stock
- 2 large, skinless Chicken breasts (cut into thin strips)
- 2 Tbsps Pine nuts (toasted)
- Celery (to garnish)
- 1 Tbsp parsley (roughly chopped)
- lemons (to garnish)
- salt
- peppers
Preparation steps
1.
Heat the olive oil in a large, heavy-based saucepan over a moderate heat. Saute the celery for 4-5 minutes, stirring occasionally, until it starts to soften.
2.
Add the rice to the saucepan and stir well. Cover with the stock and bring to the boil before reducing to a simmer.
3.
Simmer for 12-15 minutes until the rice is tender.
4.
Add the strips of chicken and continue to cook for 4-5 minutes until cooked through.
5.
Remove from the heat once the chicken is cooked and adjust the seasoning if necessary.
6.
Ladle into shallow soup bowls and garnish with the toasted pine nuts, celery leaves, parsley and a slice of lemon.
