Chicken Rice Soup
Ingredients:
1 tablespoon oil
1 onion, minced
3 large carrots, peeled and diced
1 rib celery, diced
1 teaspoon minced garlic
1 teaspoon dried parsley
½ teaspoon dried thyme
5 cups low sodium chicken broth
2 raw chicken breasts
1 cup long grain white rice, rinsed
1 teaspoon salt
⅛ teaspoon black pepper
½ cup evaporated milk (adjust to preference)
Instructions:
Heat oil in a large soup pot over medium-high heat. Add onion, carrots, and celery, cooking and stirring for 3-4 minutes until the onion starts to turn golden.
Add garlic, parsley, and thyme; cook for 1 minute more.
Rinse rice under cold water. Add chicken broth, chicken breasts, rice, salt, and pepper to the pot. Stir and bring to a boil over medium-high heat.
Reduce heat to medium-low to simmer, cover, and cook for 15-30 minutes, stirring every 10 minutes. (About 15 minutes for white rice, 30 minutes for brown rice) until vegetables and rice are tender.
Remove chicken breasts from the pot, shred them, then return shredded chicken to the pot. Stir in evaporated milk.
Serve warm.
Servings: 4
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