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Chicken Rice Soup

This Chicken Rice Soup is packed with veggies and hearty brown rice, simmered in flavorful chicken broth, and finished with a creamy touch.

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

Directions :

  • In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery and cook for 3-4 minutes, until onion is translucent.
  • Add garlic, parsley and thyme and cook 1 minute.
  • Add broth, chicken, rice, salt, and pepper. Stir and bring to a boil over medium-high heat.
  • Reduce heat to medium-low and cover. Simmer for 30 minutes or until vegetables and rice are tender and chicken has reached 165℉.
  • Remove chicken from pot and shred. Add back to the pot with evaporated milk or cream if using.

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