Chicken Rice Soup


  • 1 tablespoon oil
  • 1 onion minced
  • 3 large carrots peeled and diced
  • 1 stalk celery diced
  • 1 teaspoon minced garlic
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 5 cups low sodium chicken broth
  • 2 chicken breasts
  • 1 cup brown rice
  • 1 cup evaporated milk


  • in a very giant soup pot, heat oil over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes, till onion begins to show golden.
  • Add garlic, parsley and thyme and cook one minute.
  • Add salt and pepper, broth, chicken. Add rice. Stir and convey to a overboil medium-high heat.
  • cut back heat to medium-low (a simmer), cover, and cook for half-hour, stirring each ten minutes, or till vegetables and rice square measure tender.
  • take away chicken from pot and shred. Add back to the pot with milk.
  • Serve.


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