Chicken Rice Soup
This rice
and chicken soup is a simple and healthy soup recipe, perfect for cool days! It
is loaded with vegetables and brown rice, simmered in chicken broth and
finished with a touch of cream.
Ingredients
- 1 rib celery diced
- 1/2 teaspoon dried thyme
- 1 onion minced
- 1 teaspoon minced garlic
- 5 cups low sodium chicken broth
- 2 chicken breasts raw
- 1 teaspoon dried parsley
- 1 cup long grain brown rice
- 1 tablespoon oil
- 3 large carrots peeled and diced
- 1 cup evaporated milk
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
First, In a
large pot, heat oil over medium-high heat. Add the onion, carrots and celery
and cook, stirring for 3 to 4 minutes, until the onion begins to brown.
Then, Add
garlic, parsley and thyme and cook for 1 minute.
Add broth,
chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.
Reduce heat
to medium-low (simmering), cover and cook for 30 minutes, stirring every 10
minutes, or until vegetables and rice are tender.
Remove the
chicken from the cauldron and shred. Put back in the pot with evaporated milk.
Happy Cooking Time.
