Chicken Rice Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion (diced)
• 3 large carrots (peeled and diced)
• 1 rib celery (diced)
• 1 clove garlic (minced)
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme leaves
• 5 cups reduced sodium chicken broth
• 2 boneless skinless chicken breasts (uncooked)
• 1 cup brown rice
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup evaporated milk (or cream, optional)
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Instructions:

1. In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery and cook for 3-4 minutes, until onion is translucent.
2. Add garlic, parsley and thyme and cook 1 minute.
3. Add broth, chicken, rice, salt, and pepper. Stir and bring to a boil over medium-high heat.
4. Reduce heat to medium-low and cover. Simmer for 30 minutes or until vegetables and rice are tender and chicken has reached 165℉.
5. Remove chicken from pot and shred. Add back to the pot with evaporated milk or cream if using.