Chicken and Rice Soup
- 4 cups low sodium chicken broth
- 1/3 cup long-grain white rice
- 2 skinless, boneless chicken breasts
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 cup frozen peas,
- 1 clove garlic, sliced
- Lemon juice
- Salt and pepper to taste
- 1/2 teaspoon thyme, dill, or parsley, OR 1 teaspoon minced fresh
Preparation time 10mins
Cooking time 25mins
Adapted from potterybarnkids.comdesign-studio
Combine the broth, rice, and 2 cups water in a saucepan. Place over medium heat and bring to a boil. Add the chicken breasts and reduce the heat to low. Simmer the chicken, uncovered, until cooked through, 10-12 minutes. Using tongs, lift the chicken pieces out of the broth and put them on a plate. Set aside to cool.
Stir the carrot, celery, peas, garlic, and thyme into the saucepan. Raise the heat to medium and cook the vegetables are softened and the rice is tender but not mushy, about 10 minutes. Taste the broth and season with salt and pepper and a squeeze or two of lemon juice.
Shred the chicken or cut it into bite-size pieces, and add it back to the simmering soup. Cook until heated through, about 5 minutes.
*Vegetarians can omit chicken and substitute the chicken broth with vegetable broth. Add more vegetables. Can swap pasta shapes for the rice.