Chicken Rice Soup

A soul-feeding dish that’s easy to make – Chicken Rice Soup can also be prepared with leftover rice. The starchiness and heaviness of the rice is gone during preparation, giving you a perfectly healthy soup to start your meal with.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 carrots, diced
• 1 onion, diced
• 1 stalk celery, diced
• 7 cups reduced-sodium chicken broth
• 1 cup instant brown rice
• 8 ounces boneless, skinless chicken breast, trimmed and cut into 3/4-inch pieces
• 1 cup frozen peas, thawed
• 1/4 cup chopped fresh parsley
• 2 teaspoons cider vinegar
• 1/4 teaspoon freshly ground pepper

Procedure

• Heat oil in a large saucepan over medium heat.
• Add carrots, onion and celery and cook, stirring, until beginning to soften, 3 to 5 minutes. Add broth and bring to a boil.
• Add rice, reduce heat and simmer for 5 minutes.
• Add chicken and peas and gently simmer until the chicken is just cooked through, about 5 minutes.
• Stir in parsley, vinegar and pepper.