- 2 boneless, skinless chicken breasts
- Olive oil, for drizzling
- 1/4 teaspoon ground thyme
- Salt and black pepper
- 2 tablespoons butter
- 3 stalks celery, finely diced
- 2 carrots, finely diced
- 1 medium onion, finely diced
- 1 red bell pepper, finely diced
- 2 sprigs fresh thyme, leaves only
- Pinch of turmeric
- 6-8 cups (48-64 oz) chicken stock
- 95 grams rice
- Parsley, minced
- Preheat the oven to 400° F.
- Brush the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.
- In a large pot over medium heat, melt the butter and sauté the celery, carrots, onions and bell peppers for three to four minutes.
- Add the thyme and turmeric and cook for another two minutes.
- Add the chicken stock and rice and simmer 30 minutes, covered, stirring occasionally.
- Dice the chicken and add it to the pot with the soup. Simmer long enough to re-heat the chicken.
- Stir in parsley.
Yield: 3-4 servings