This easy chicken rice soup recipe is a healthy and perfect soup for cold days! It’s loaded with vegetables and brown rice, cooked in chicken broth and finished with a touch of cream.
This is one of our favorite chicken and rice soup recipes and it has incredible flavor and is easy to prepare meals and get ready for a busy week!
1 tablespoon oil
1 chopped onion
3 large carrots, peeled and cut into cubes
1 celery stalk, cut into cubes
1 teaspoon minced garlic
1 teaspoon dried parsley
½ teaspoon dried thyme
1 teaspoon salt
Half a teaspoon of black pepper
5 cups of low-sodium chicken broth
2 chicken breasts
1 cup brown rice
1 cup evaporated milk
In soup pot, heat oil on medium-high heat. Add onions, carrots, and celery, and cook, stirring, for 3-4 minutes, until onions begin to turn golden.Adding garlic, parsley // thyme and cooking for 2 minute.
Addingsalt, pepper, broth // chicken. Add rice. Stirring & leave to boil on high heat.Reduce heat to medium-low (slowly simmering), cover and simmer for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.Removing chicken from pot // chop. Adding it back to pot with evaporated milk.serve.
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