How To Make Chicken & Rice Soup with Parmesan Garlic Toasts - Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by melting 2 tablespoons of butter in a pot over medium heat.

Add chopped onion and carrot, along with 1/2 teaspoon salt and 1/2 teaspoon black pepper; stir occasionally and cook for about 5 minutes until softened.

Add sliced leeks, sliced mushrooms, and 3 cloves of thinly sliced garlic; cook for another 2-3 minutes, stirring to avoid burning the garlic.

Add 12 ounces of sliced chicken thigh and 1/2 cup of uncooked rice to the pot; mix well.

Pour in 2 (15-ounce) cans of chicken broth and 2 cups of water; bring to a boil and then reduce to a simmer for about 15 minutes.

While the soup is simmering, prepare the parmesan garlic toasts by slicing a whole baguette diagonally into pieces about 12-15 millimeters thick.

In a bowl, cream together 1/2 cup of softened butter, 1 ounce of grated parmesan cheese, 5 crushed garlic cloves, 1 teaspoon of dried basil, and 1/2 teaspoon each of salt and pepper.

Spread the garlic butter mixture liberally on the baguette slices and place them on a baking tray.

Bake the toasts in a preheated oven at 400°F (200°C) for about 10-15 minutes until the edges are crispy and the butter has melted into the bread.

Once the soup has simmered for 15 minutes, stir in 3/4 cup of heavy cream and let it heat through for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens