Creamy Chicken And Rice Soup

Ingredients

Ingredient	Measure
Olive oil	1 tablespoon + 1 tablespoon
Chicken thighs (boneless, skinless)	4
Salt	1 tsp + to taste
Pepper	½ tsp
Shallots (large)	1 diced
Celery sticks	2 stalks diced
Garlic cloves	4 finely minced
Carrots	3 peeled and sliced in small rounds
Chicken broth	4 cups
Light coconut milk	2 cups
Royal® microwaveable white basmati rice	1 packet, cooked
Parsley	½ cup chopped

Preparation

1. Season the chicken thighs with salt and pepper.
2. In a heavy bottom pot, heat 1 tablespoon of olive oil on medium-high heat. Once the oil is hot, add the chicken thighs and cook each side for about 3 minutes or until a golden crust forms and the internal temperature reaches 160 degrees. Remove the chicken from the pot and shred it.
3. Add the remaining tablespoon of olive oil and reduce the heat to medium. Sauté the shallots and celery for about 3-4 minutes. Once the shallots become lightly golden, add the garlic and sauté for just another 1 minute.
4. Add the shredded chicken, carrots, chicken broth, light coconut milk, and the cooked packet of Royal® Microwaveable White Basmati Rice into the pot. Increase the heat to medium-high and bring the soup to one rumbling boil.
5. Add the chopped parsley and check for salt. Done!

This Creamy Chicken and Rice Soup is a comforting bowl of flavor and warmth.

(Authentic Royal)