Chicken Rice Soup
- 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
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.