1 cup uncooked jasmine (or other long-grain) rice
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 large onion finely chopped
4 medium stalks celery quartered lengthwise and sliced
3 medium cloves garlic finely minced
2 teaspoons Italian seasoning
9 cups low sodium chicken broth more if needed
12 ounces carrots thinly sliced (halved lengthwise if large)
2 bay leaves
1 teaspoon turmeric
1 ½ teaspoon kosher salt more to taste
¼ teaspoon freshly ground black pepper more, to taste
2 cups diced rotisserie chicken
2 teaspoons finely chopped fresh rosemary
1 cup tightly packed fresh spinach, stems removed, roughly sliced
Cook jasmine rice according to package instructions. Spread out on a plate to cool completely.
Heat butter and oil over medium heat in a large Dutch oven until the butter is melted and bubbly.
Add the chopped onion and celery and cook for 3-4 minutes, stirring frequently, until veggies are softened.
Add the garlic and Italian seasoning and cook for another 30 seconds, stirring constantly.
Add chicken broth, carrots, bay leaves, turmeric, salt and pepper and bring to a boil.
Reduce to a steady simmer and cook for 20 minutes, uncovered.
Try one of the carrot slices. If it’s not nice and tender cook for another 3-5 minutes or until tender (the size of your carrot slices will determine how low it takes to cook).
Remove the bay leaves then add rosemary and spinach (if using).
Cover and allow the soup to sit for 10 minutes for the flavors to meld.
Add the rotisserie chicken and rice.
Taste and season with more kosher salt and black pepper, if needed.
If soup is too thick, add more chicken broth.
Adapted from The Cafe Sucre Farine
