← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Olive oil
• 1 Onion, chopped
• 3 Carrot, sliced into rounds
• 3 celery sticks, sliced
• 3 cloves Garlic, finely chopped
• ½ tsp Dried thyme
• 2 l chicken stock
• 700 g bone-in skinless chicken thighs
• 150 g long-grain white rice, rinsed
• 100 g baby spinach (optional)
• 2 tbsp lemon juice
• 2 tbsp dill or parsley, chopped
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat and cook the onion, carrot and celery for 6 min, until starting to soften. Add the garlic and thyme for 1 minute.
2. Pour in the stock, add the chicken and bring to a boil. Lower the heat and simmer for 25 min, until the chicken reaches 75°C (165°F) and is tender.
3. Lift the chicken out onto a board. Add the rice to the pot and simmer for 15 min, until tender.
4. Meanwhile shred the chicken with two forks and throw away the bones.
5. Return the chicken to the pot with the spinach and let it wilt for 1 minute. Stir in the lemon juice and dill, season well and serve.

Tips

• Rice keeps swelling as the soup sits; add a splash of water or stock when you reheat leftovers.
• Cool leftovers quickly and keep them in the fridge for up to 3 days.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats The Modern Proper olive magazine