Chicken and Rice Soup

Ingredients:

• 1 tbsp olive oil
• 1 tbsp butter (or more oil)
• 2 garlic cloves , minced
• 1 onion , chopped
• 3 carrots , halved then cut into 2/5″ slices (quarter if really thick)
• 3 celery ribs , cut into 2/5″ slices
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme, optional
• 1/4 tsp black pepper , finely ground
• 4 cups chicken stock
• 4 cups chicken broth , low sodium
• 1.2 lb bone in , skinless chicken thighs, 4 x 150g/5oz (Note 1)
• 1 cup seasoned long grain white rice 
• Salt, adjust to taste
• 1 tbsp finely chopped parsley (optional)

Instructions:

• Place oil and butter in a large pot over medium high heat. Add onion and garlic, cook for 5 minutes until onion is translucent.
• Add carrots and celery, stir for 1 minute.
• Add stock, dried parsley, thyme (if using), pepper, chicken broth, water. Stir, then add chicken.
• Cover with lid, simmer on medium low for 30 minutes. Adjust heat so it’s bubbling a nice amount, but not crazy energetically or super slowly. Skim off excess foam build up once or twice (not critical, just makes broth clearer).
• Remove lid, add rice. Stir, cover, simmer 15 minutes.
• Remove soup from stove.
• Remove chicken into large bowl. Shred with 2 forks, discard bones then stir into soup.
• Stir in half the parsley, taste for salt and add if required. Serve, then garnish with extra parsley.