Name: Chicken Breast And Rice Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 cup white rice; 6 cups chicken broth; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish

Instructions

In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
While the vegetables are cooking, season the chicken breasts with salt and pepper. Add them to the pot and cook for 5-7 minutes, or until they are lightly browned on the outside.
Pour in the chicken broth, ensuring the chicken is fully submerged. Add the dried thyme and bring the broth to a gentle simmer. Cover the pot and let the chicken cook through, about 15-20 minutes.
Once the chicken is cooked, remove it from the pot and set it on a cutting board. Shred the chicken using two forks and return it to the pot.
Add the white rice to the pot and stir well. Let the soup simmer for another 15-20 minutes, or until the rice is cooked through and has absorbed some of the liquid.
Adjust the seasoning with salt and pepper to taste. If the soup is too thick, you can add more chicken broth or water until you reach your desired consistency.
Serve the Chicken Breast And Rice Soup hot, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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