Ingredients
1 tablespoon olive oil
1 tablespoon unsalted butter
3 scallions (both white and green parts), thinly sliced
1 large carrot, peeled and chopped
1/2 cup chopped fresh parsley leaves
1 quart (4 cups) homemade chicken broth or best-quality store-bought chicken broth
1 cup cooked, shredded chicken meat (leftover or 1 chicken breast half, sauteed or steamed)
1/2 cup cooked rice
Coarse salt and freshly ground black pepper
Preparation
Heat a medium-sized soup pot over medium heat and swirl in the olive oil and butter. Saute the scallions, carrot, and parsley for 2 to 3 minutes. Add the chicken broth and simmer until the carrot is cooked through, about 5 minutes.
Add the chicken and rice. Heat through completely, about 3 minutes. Taste and season with salt and pepper. Serve immediately.
