Chicken Soup with Rotisserie Chicken and Rice
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Cooking tools:
- Pepper mill
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium onion
- 3 stalks celery
- 3 medium carrots
- 2 to 3 cloves garlic
- 3 cups shredded rotisserie chicken
- 8 cups chicken stock
- 1 cup long-grain white rice
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 2 tablespoons fresh parsley
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
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