Chicken Rice Soup
Author: www.spendwithpennies.com
Ingredients
- 1 tablespoon oil
- 1 onion minced
- 3 large carrots peeled and diced
- 1 stalk celery diced
- 1 teaspoon minced garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 5 cups low sodium chicken broth
- 2 chicken breasts
- 1 cup brown rice
- 1 cup evaporated milk
Direction
-
In a large soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, until onion begins to turn golden.
-
Add garlic, parsley and thyme and cook 1 minute.
-
Add salt and pepper, broth, chicken. Add rice. Stir and bring to a boil over medium-high heat.
-
Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
-
Remove chicken from pot and shred. Add back to the pot with evaporated milk.
-
Serve
