Chicken Rice Soup

Chicken Rice Soup

from thereciperebel.com
50 min

This Chicken Rice Soup is a hearty, healthy soup recipe that's perfect for fall! Loaded with vegetables, lean chicken and brown rice it can be made stove top or slow cooker.

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
  • 1/2 teaspoon dried thyme
  • 5 cups low sodium chicken broth
  • 2 chicken breasts (raw)
  • 1 cup long grain brown rice (rinsed)
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup evaporated milk ((more or less as you prefer))

Directions

  1. 1

    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.

  2. 2

    Add garlic, parsley and thyme and cook 1 minute.

  3. 3

    Rinse rice under cold water. Add broth, chicken, rice, salt and pepper. Stir and bring to a boil over medium-high heat.

  4. 4

    Reduce heat to medium-low (a simmer), cover, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.

  5. 5

    Remove chicken from pot and shred. Add back to the pot with evaporated milk. Serve.