Chicken & Jasmine Rice Soup with Extra Garlic, tasty & perfect

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Provide olive or vegetable oil.
You need to prepare medium carrots peeled and cut into roughly 1/4" thick discs.
Provide medium white or yellow onion, peeled and chopped.
Use large stems of celery (depending on how much you like celery flavor), chopped.
Prepare the white part of one leek, well washed and julienned.
You need garlic, peeled and smashed.
You need to prepare bay leaves.
Provide thyme.
You need to prepare bone-in chicken pieces, skin removed (you'll want at least half dark meat for fat and flavor).
You need to prepare water.
Use salt to start.
Prepare chopped parsley.
Prepare uncooked Jasmine rice.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add at least a pinch or 2 when you start cooking and again at the very end. Your palate will be the final guide here, so taste often.

In a large pot, heat the oil to medium high. Add carrots, onions, celery, leeks, and garlic, and sauté about 4 minutes, or until onions begin to turn translucent..
Add thyme, bay leaves, chicken, and water..
Add salt and parsley and give it a few gentle stirs..
Turn heat to medium, cover, and simmer for 20 minutes, stirring occasionally..
After 20 minutes, add Jasmine rice, turn heat to medium low and simmer, covered, for another 20 minutes, stirring occasionally. If seasoning is to your liking, you can turn off the heat. If you need to adjust seasoning, adjust then simmer for another 5 minutes..
That's it! Enjoy (and feel better!). :).

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