Sauté the chicken and vegetables in olive oil for approx.5 minutes. Add the rice, stock, parsley, salt and pepper. Simmer for 2-3 hours on the stove.
The secret to good soup is in the stock. Buy the breast on the bone (usually it’s frozen). Follow the recipe below. After enjoying the meat, clean the bones of any good usable meat that you can add to your chicken soup above. Cover the breast bones with fresh water, add parsley, onions, carrots and simmer for 2-3 hours.
Strain the bones and the cooked veggies, retaining the nutritious stock. Refrigerate. Make your soup within 2-3 days or freeze for later.
Wine pairing: The best pairing for this chicken soup will be Talley Vineyards Estate Chardonnay. For those who prefer red wine to ward off the winter chill, try our Bishop’s Peak or Estate Pinot Noir.
