2 quarts chicken stock or broth, we use low sodium
1 cup of water
1 cup long grain white rice, uncooked
2 Chicken breasts uncooked
Kosher salt and freshly ground black pepper, to taste
Directions
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 and soft.
Add garlic and thyme and cook 1 minute. (you can also add fresh parsley if desired)
Add salt and pepper, broth, bay leaf and 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, then add back to pot
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Chicken and Rice Soup
By Terrie Lewis | September 25, 2021
Prep 10 min Cook 25-30 min 4 Servings
Ingredients
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2 medium carrots, chopped
2 celery ribs, cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth, we use low sodium
1 cup of water
1 cup long grain white rice, uncooked
2 Chicken breasts uncooked
Kosher salt and freshly ground black pepper, to taste
Directions
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 and soft.
Add garlic and thyme and cook 1 minute. (you can also add fresh parsley if desired)
Add salt and pepper, broth, bay leaf and 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, then add back to pot
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