Recipe courtesy of Ree Drummond
Episode: Chicken in Bulk
Save Recipe Print
Total:
1 hr 20 min
Active:
40 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 20 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Drizzle the chicken breasts with olive oil and sprinkle with the ground thyme and some salt and pepper. Put the chicken in a roasting pan and roast until cooked through, about 20 minutes. Set aside.

In a pot over medium heat, melt the butter and saute the celery, carrots, onions and bell peppers for 3 to 4 minutes. Sprinkle with the fresh thyme and turmeric and cook for another 2 minutes. Pour in the chicken broth, cover, bring to a simmer and simmer 30 minutes.

Prepare the rice according to the package instructions; keep warm.

Shred or chop the chicken and add it to the pot with the soup. Simmer for another 15 minutes. Stir in the rice and minced parsley and serve.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Cashew Chicken

Recipe courtesy of Ree Drummond

Mexican Chicken Tenders

Recipe courtesy of Food Network Kitchen

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Jason Severs

Asian Chicken Skewers

Recipe courtesy of Food Network Kitchen

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.