Soothing Chicken & Rice Soup
What you need:
- 2 Tbsp. olive oil
- 1 large onion, finely diced
- 2 to 3 stalks celery (with leaves), halved lengthwise and chopped
- 2 to 3 carrots (or more), peeled and sliced
- 4 cloves minced garlic
- 2 cups shredded, cooked chicken
- 2 quarts chicken broth
- 2 cups water
- 1 cup brown rice [I used instant]
- 1 bunch parsley, chopped
- Salt and pepper, to taste
Directions:
- Heat oil in a large stockpot on medium heat. Cook onion, celery, and carrots until onion is translucent, stirring occasionally. Add garlic and cook 1 minute, until fragrant.
- Add shredded chicken, broth, and water. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
- Add rice and cook until rice is done. You can also cook rice separately and serve the soup poured over the rice, which I prefer so that the rice does not get soggy.
- Stir in chopped parsley and salt and pepper to taste. Serve with additional parsley for garnish, and cheese if desired.
Recipe from Foodess