By Lizzie Post
Who says comfort food can’t be just a little gourmet, too? Herbed chicken and basmati rice take this traditional soup to the next level.
- 2 cups brown basmati rice
- 4 cups water
- 1 tbsp unsalted butter
- 12 cups chicken stock (if using water and bouillon, use 16 cups water and 10 bouillon cubes)
- 4 chicken breasts, skinned and deboned
- 2 large carrots cut in half
- 1 large yellow onion cut in quarters
- 2 ribs celery washed but whole
- ½ small lemon
- 1 tbsp dried or fresh tarragon
- 1/2 tsp dried thyme
- Salt & pepper to taste
- Set the two cups of brown basmati rice with 1 tbsp of unsalted butter into a pot with just under 4 cups of water. Cover, bring to a boil, boil for 2 minutes and turn down to simmer or low—keep covered. Cook until rice is fluffy (about 45 minutes).
- Place the chicken stock or water and bouillon cubes into a large soup pot, add the carrots, onion, and celery and bring to a boil.
- While boiling the stock, rub the chicken with ½ tbsp of tarragon and ¼ tsp of thyme as well as some salt and crushed black pepper.
- After boiling the broth for 5 minutes, add the chicken breasts whole. Cook until tender (15-20 minutes).
- Remove the chicken breast, onion, celery and carrot. Reduce heat to a simmer. Cut chicken and vegetables into bite-sized pieces. Return to the pot with ½ tbsp of tarragon, ¼ tsp of thyme, and the half lemon as well (the whole thing goes right in!).
- Allow to simmer until rice is done. You can remove the lemon after about 15 minutes depending on how much acidity you like.
- Salt and pepper to taste. Serve over ¼ – ½ cup of the rice and enjoy!