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 or brown rice, rinsed
• 1 teaspoon salt
• ⅛ teaspoon black pepper
• ½ cup evaporated milk (adjust to your preference)

Instructions:

1. Cook the Vegetables:
   • In a large soup pot, heat oil over medium-high heat.
   • Add the onion, carrots, and celery.
   • Cook and stir for about 3-4 minutes until the onion begins to soften and turn golden.
2. Add Garlic and Herbs:
   • Add the garlic, parsley, and thyme.
   • Stir and cook for an additional 1 minute to release the flavors.
3. Add Rice and Broth:
   • Rinse the rice under cold water.
   • Add the chicken broth, chicken breasts, rice, salt, and pepper.
   • Stir everything together and bring to a boil over medium-high heat.
4. Simmer the Soup:
   • Once boiling, reduce the heat to medium-low and cover the pot.
   • Let it simmer, stirring every 10 minutes.
   • If using white rice, cook for about 15 minutes.
   • If using brown rice, cook for around 30 minutes, or until the rice and vegetables are tender.
5. Shred the Chicken:
   • Remove the chicken from the pot and shred it.
   • Return the shredded chicken to the soup, then add the evaporated milk and stir to combine.
6. Serve:
   • Serve and enjoy your healthy Chicken Rice Soup!

Notes:

• If using brown rice, consider chopping the vegetables slightly larger to prevent them from becoming too soft during the longer cooking time.

Nutrition