Chicken & Rice Soup

By marmar

Ingredients

• 2 tsp. olive oil
• 2/3 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 tsp. bottled, minced garlic
• 3/4 lb. skinless, boneless chicken breasts, cut into 1/2" cubes
• 4 cups fat-free, low-sodium chicken broth
• 1 cup water
• 1 cup uncooked, instant brown rice
• 3 fresh parsley sprigs
• 1 fresh thyme sprig
• 2 tbsp. fresh lemon juice
• 1/4 tsp. salt
• 1/2 tsp. black pepper

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, garlic and chicken. Cook three minutes, stirring constantly. Stir in chicken broth, water, parsley and thyme. Bring to a boil. Stir in brown rice and simmer for 10 minutes or until vegetables are tender. Discard herb sprigs. Add lemon juice, salt and pepper.