Ingredients
Olive oil, 1 tablespoon + 1 tablespoon
Chicken thighs (boneless, skinless), 4
Salt, 1 tsp + to taste
Pepper, 1/2 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, 1/2 cup chopped
Preparation
- Season the chicken thighs with salt and pepper.
- 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 160F degrees. Remove the chicken from the pot and shred it.
- Add the remaining tablespoon of olive oil and reduce the heat to medium. Sautee the shallots and celery for about 3-4 minutes. Once the shallots become lightly golden, add the garlic and saute for just another minute.
- 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.
- Add the chopped parsley and check for salt. Done!
