Using chicken breast, rice, and tomatoes, this comforting soup is slow-simmered to build depth and aroma.
150 gChicken breasts
20 gButter
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200 gTomatoes
60 gOnion
0.5 cupRice
2 cupsWater
2 tspOlive oil
To tasteSalt
To tasteBlack Pepper
Heat the oil and half the butter in a deep pot over medium heat.
Sauté the minced onions until they are soft and translucent without browning.
Add the diced tomatoes and cook until they break down into a soft pulp.
Pour in the water, add the rice, and season with salt and black pepper.
Bring the soup to a gentle boil, then reduce heat and simmer until the rice is halfway cooked.
Add the chicken cubes to the pot and continue simmering until the chicken is cooked through and the rice is tender.
Stir in the remaining butter for a silky finish and serve hot.