Description

Ingredients

• 🍗 2 chicken thighs (skin on, bone-in) Original: 🍗 2 chicken thighs (skin on, bone-in)
• 🧅 1 onion, peeled and whole Original: 🧅 1 onion, peeled and whole
• 🥕 2 carrots, diced Original: 🥕 2 carrots, diced
• 🌿 1 parsnip or celery stalk Original: 🌿 1 parsnip or celery stalk
• 🍚 100g rice (short grain or jasmine) Original: 🍚 100g rice (short grain or jasmine)
• 🧂 Salt and pepper, to taste Original: 🧂 Salt and pepper, to taste
• 🌿 Optional: fresh parsley for serving

Preparation

• In a large pot, add chicken, onion, carrot, and parsnip. Cover with 1.5L of water and bring to a boil.
• Skim off any foam, reduce heat, and simmer for 40 minutes.
• Remove chicken and shred the meat. Discard bones and skin.
• Strain the broth if you want it clear, or leave veggies in for a rustic version.
• Return broth to heat, add rice and shredded chicken. Cook for another 15 minutes.
• Season with salt and pepper. Serve warm with fresh parsley.

Total Time

Nutritional Value

Advice

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