Chicken Soup with Basmati Rice
17/11/2023Chicken soup with Basmati rice is a comforting and nourishing dish, perfect for cold days or when you’re feeling a bit down. Here is the recipe with an Italian twist:
Ingredients
- 1 large chicken breast
- 1 cup of Basmati rice
- 1 medium onion
- 2 carrots
- 2 stalks of celery
- 2 liters of chicken (or vegetable) broth
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- 1 clove of garlic
- 1 sprig of rosemary or thyme (according to availability)
- Chopped fresh parsley for garnish
Preparation
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Start by rinsing the Basmati rice under running water until the water runs clear. Then, let the rice soak in cold water for about 20-30 minutes, drain it and set aside.
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In the meantime, clean and dice the onion, carrots, and celery into approximately one-centimeter cubes.
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In a large pot, heat the extra virgin olive oil over medium heat. Add the crushed garlic, onion, celery, and carrots, and sauté until the vegetables are soft but not colored, about 5 minutes.
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Add the Basmati rice to the pot and lightly toast the grains for a couple of minutes, stirring carefully.
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In the meantime, cut the chicken breast into regular-sized pieces.
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Add the chicken to the pot and let it brown slightly on all sides.
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Pour the chicken broth into the pot and slowly bring to a boil, then reduce the heat and simmer. Add the sprig of rosemary or thyme and cook for about 20 minutes or until the chicken is cooked and the rice is soft.
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Remove the sprig of rosemary or thyme and the garlic clove. Taste and adjust the seasoning with salt and pepper to your liking.
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Serve the soup hot, garnished with chopped fresh parsley.
Curiosity
Chicken soup is considered by many to be a sort of natural remedy against colds and flu. In Italy, “chicken broth” is a classic in home cooking, often served with small pasta or as a base for other dishes. In this version, I’ve incorporated Basmati rice for an exotic touch, but still with the warmth and comfort of traditional Italian soups.