822- Chicken and Brown Rice Soup / شربة الدجاج والأرز البني
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, grated
2 carrots, peeled and cut into medium cubes
2 tablespoons freshly chopped parsley
1 teaspoon dried thyme
1 teaspoon ground ginger
1 bay leaf
500 milliliters (2 cups) chicken broth
240 milliliters (1 cup) water
120 grams (4.2 oz) brown rice, uncooked
200 grams (7 oz) cooked chicken, cut into cubes
Salt and pepper, to taste
1- In a large pot over medium heat, add the olive oil, onion, grated garlic, carrots, parsely, dried thyme, ground ginger, and bay leaf.
2- Cook and stir the mixture for about 6 minutes, until the vegetables become soft. Make sure they are not browned.
3- Pour in the chicken broth, water, and bring to a boil.4- Add the brown rice, chicken cubes, and season with salt and pepper as desired.
5- Cover the pot, and cook the soup on low heat for 25 minutes until the rice is tender.
6- Top the chicken and brown rice soup with some fresh parsely leaves. Serve immediately!