Serves 4 people
2 boneless chicken thighs (skinless and sliced)
1 yellow onion (peeled)
2-3 stalks celery
2 medium carrots (peeled)
5 cherry tomatoes (halved)
6 cups chicken broth
2 tbsp butter
2 tsp minced garlic
2 cups cooked rice
salt (to taste)
pepper (to taste)
chopped coriander
fried shallots

Recipe Courtesy of
Asian Food Network

Comforting Wholesome Vegetable Chicken Soup with Rice

Here is a dish that will please ... well, just about anyone! Our Vegetables Chicken Soup is a comforting one-pot meal packed with flavour, healthy and easy to make. What’s more, it does not require any fancy or expensive ingredients –just honest-to-goodness vegetables like carrots and celery, and the good ol’ chicken stock. Here’s a tip: check out “How to make Chicken Broth & Stock” if you would like to make this dish additionally healthy!

Difficulty: Easy

Preparation: 10 min
Cook: 25 min
Clean up: 10 min

Steps: 3 steps
13 Ingredients

Difficulty: Easy
Steps: 3 steps
13 Ingredients

Preparation: 10 min
Cook: 25 min
Clean up: 10 min

Instructions

Preparing the vegetables
- Finely dice the onion.
- Cut carrots into cubes.
- Sliced the celery into 2cm long.

Cook vegetables and chicken
- Melt butter in a large pot.
- Add in diced onion, carrots, celery and cookfor about 2 minutes.
- Add in minced garlic and cook for 30 seconds.
- Add the sliced chicken thighs.
- When chicken thighs start to turn white, add in the chicken broth and bring to a boil.
- Simmer till vegetable are tender and chicken is cooked.
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Stir in cooked rice
- Stir in cooked riceand cherry tomatoes and let it simmer forabout 1 minute.
- Add salt and pepper to taste.

Garnish and Serve!

Sprinkle with fried shallots and chopped coriander and serve.

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Name: Comforting Wholesome Vegetable Chicken Soup with Rice
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H25M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 2 boneless chicken thighs (skinless and sliced); 1 yellow onion (peeled); 2-3 stalks celery; 2 medium carrots (peeled); 5 cherry tomatoes (halved); 6 cups chicken broth; 2 tbsp butter; 2 tsp minced garlic; 2 cups cooked rice; salt (to taste); pepper (to taste); chopped coriander; fried shallots