Instructions :

1. In a saucepan over high heat, combine the oil with the butter, heat them for 1 minute and add the onions along with the chopped garlic, and cook for 5 minutes until the onions are translucent.
2. Then add the carrots and celery slices, stirring constantly for 1 minute.
3. Then I added the broth powder, dried parsley, thyme, ground black pepper, 1 liter chicken broth and lukewarm water to the saucepan, mixing well until all ingredients are combined.
4. Then it’s time to add the chicken thighs after removing the skin.
5. Cover the pan with a lid and cook over low heat for about 30 minutes.
6. Then I set the heat just enough so that it was flowing nicely, but not too hard or steadily.
7. I removed the lid and added the rice, stirring well, covered and cooked again for another 15 minutes.
8. At this point, I’ve removed the soup from the heat, transferred the chicken to a large plate, sliced ​​it with two forks to remove the bones, and put it back in the soup.
9. Add half of the parsley and serve immediately, garnished with additional parsley. At this point, tasting is man
10. datory for the season, adjusting if necessary.

Enjoy!!