Public recipe with member extras
Camel Milk Chicken & Rice Soup
A cozy chicken and rice soup finished with camel milk for a light, comforting creaminess.
Soups & Broths · Weeknight Comfort Food · Cold-Weather Dinners
What you need
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 Carrots, diced
- 2 Celery Stalks, diced
- 1 lb Chicken Thighs, diced
- 6 cups Chicken Stock
- 1/2 cup White Rice
- 1 cup Camel Milk
- Fresh Parsley, to finish
Method
Instructions
- Sauté the onion, carrots, and celery until soft, about 7 minutes.
- Add the chicken and cook until sealed on all sides.
- Add the stock and rice, simmer 20 minutes until the rice and chicken are cooked through.
- Remove from direct heat and stir in the camel milk.
- Season, warm gently, and finish with fresh parsley.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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