Chicken and Rice Soup
15 minPrep Time
30 minCook Time
45 minTotal Time
6Servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 large carrots, peeled and diced
- 1 rib celery, diced
- 1 clove garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme leaves
- 5 cups reduced sodium chicken broth
- 2 boneless skinless chicken breasts, uncooked
- 1 cup brown rice
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup evaporated milk or cream (optional)
Instructions
- In a large pot, heat the oil over medium-high heat. Add the onion, carrots, and celery and cook for 3–4 minutes until the onion is translucent.
- Add the garlic, parsley, and thyme; cook 1 minute.
- Add the broth, chicken, rice, salt, and pepper. Stir and bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 30 minutes or until the vegetables and rice are tender and the chicken reaches 165°F.
- Remove the chicken, shred it, and return it to the pot. Stir in the evaporated milk or cream if using. Serve.